Chinese Unchopped

Chinese Unchopped

By
Jeremy Pang
Contains
70 recipes
Published by
Quadrille Publishing
ISBN
978 184949 5745
Photographer
Martin Poole

Love Chinese food but have absolutely NO idea how to cook it? Fear not. In Chinese Unchopped, acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own kitchen. Opening with the Chinese Kitchen Essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. All the necessary equipment such as cleavers and choppers is covered, along with the dazzling array of ingredients that make up the Chinese pantry, with tips on which to buy when starting out. Above all though, the focus is on preparation – the key to unlocking successful Chinese cooking with its quick cooking processes and ingenious visual ‘Wok Clock’ sorts your prepared ingredients into the right order for rapid cooking such as stir-frying. Once you’ve covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stir-frying, deep-frying, steaming, poaching and braising, roasting and double cooking. Each chapter focuses on a range of simple-to-cook yet authentic Chinese recipes such as Seabass Fillets with Crushed Soy Bean & Coriander, Spicy Sichuan-style Aubergine, Claypot Chicken with Mushroom Rice and Drunken Black Bean Rib Eye that will have you testing your new cleaver skills and trying out new techniques. Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you’ll soon be turning out exceptional Chinese food in your own home — day in, day out.

In this book

  1. Introduction
  2. Chinese kitchen essentials
  3. Stir-frying
  4. Deep-frying
  5. Steaming
  6. Poaching and braising
  7. Roasting and double-cooking
  8. Salads, pickles and suggested sides

Recipes in Chinese Unchopped

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