Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 16

Steaming the quail and Chinese yam with chicken stock in a tureen, a technique known as 隔水炖 in Chinese cooking, creates a clear, delicate soup.

Poultry and eggs• Soups and stews• [Steaming]

Steamed quail and Chinese yam soup, Hui style

Hand-made dumpling wrappers are far superior than store-bought ones, and the juicy filling of pork and garlic chives makes these parcels irresistable.

Dumplings, dim sum, and snacks• [Boiling/Poaching]

Boiled dumplings with pork and garlic chives (韭菜猪肉水饺)

Congee, or rice porridge, is the ultimate comfort food for many Chinese people and Chinese food aficionados. This congee with both fresh and dried scallops is creamy, tasty, and soothing.

Fish and shelfish• Rice, noodles, and grains• [Simmering]

Congee with fresh and dried scallops

The stir-fried rice cake dish is quite popular in Shanghai and the neighboring region. It calls for shepherd’s purse, known as ji cai (荠菜) in Mandarin, which has a unique aroma that’s earthy and refreshing.

Meat• Rice, noodles, and grains• [Stir-frying]

Shanghai-style stir-fried rice cakes with pork and shepherd’s purse

The whole fish is fried until golden and crispy on the outside but still juicy and tender inside. The sauce, made with tomato paste, sugar, white rice vinegar, has a pleasant balance between sweet and sour, and pairs well with the fish.

Fish and shelfish• [Deep-frying/Shallow-frying]

Sweet and sour fish

This is a popular dish in many parts of China. Chicken and whole chestnuts are braised together until their flavors meld. The sugar in the nuts adds a subtle sweetness to the sauce, and its starch thickens the sauce beautifully.

Poultry and eggs• [Simmering]

Braised chicken with chestnuts

Tatsoi is a fantastic vegetable. The leaves of tatsoi are tender and sweet, and the stalks are creamy with a nutty undertone. Compared with bok choy, a close relative, its flavor is more robust and complex.

Vegetables• [Stir-frying]

Stir-fried tatsoi with shiitake mushrooms

This is one of my all-time favorite lamb stews. White Asian radish, jujubes, and tangerine peel impart their unique aromas to the stew, and work brilliantly to tame the gaminess of the lamb.

Meat• Soups and stews• [Simmering]

Lamb stew with white Asian radish, jujubes, and tangerine peel