Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 19

The best part of the Cantonese-style clay pot rice (煲仔饭)? The brown and crispy crust formed at the side and bottom of the pot during the cooking process. When you dig up the crust, mix it with the rice, toppings, and sauce, the aromas are intoxicating!

Meat• Rice, noodles, and grains• [Simmering]

Clay pot rice with Chinese sausage, ground pork, and hen-of-the-woods mushrooms

In this refreshing salad, the peppery arugula and nutty pecan create a nice contrast to the crisp and sweet-tart Yali pear.

Cold dishes and salads• [Pickling/Raw]

Yali pear salad with baby arugula and pecans

The five-spice flavored squab meat works nicely with the crunchy water chestnuts, the sweet carrots, and the fragrant pine nuts. Wrap them in a crisp lettuce leaf and you get a parcel full of enticing flavors and textures.

Poultry and eggs• [Stir-frying]

Five-spice squab in lettuce leaves

Inspired by dishes from Northern Chinese, this dish uses bao stir-frying technique, which requires higher heat, hotter oil, and quicker stirring and tossing than regular stir-frying, to keep the clams tender and juicy.

Fish and shelfish• [Stir-frying]

Stir-fried razor clams with cilantro

With their signature red hue and lovely salty-sweet taste, Wuxi spare ribs are among the tastiest ribs in Chinese cuisine.

Meat• [Simmering]

Wuxi spare ribs (无锡排骨)

The yolk of salted duck egg is highly prized in Chinese cooking. Here, the pan-seared king oyster mushrooms, with their meaty texture, earthy aroma, and rich flavors, become truly sensational when coated with the glossy, fragrant salted yolks.

Cold dishes and salads• Poultry and eggs• [Pan-frying]

Pan-seared king oyster mushrooms with salted duck egg yolks

Fresh green soybeans taste wonderfully sweet and tender, with a lovely snap when you bit into them. A quick stir-fry with chicken and tomatoes creates a bright and clean dish with savory (umami), sweet, and sour flavors.

Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried green soybeans with heirloom tomatoes and chicken

Steaming is one of the best ways to cook delicate and lean fish such as halibut, sea bass, and hake. Here, halibut marinated with Shaoxing wine and grated ginger is wrapped and steamed in savoy cabbage leaves.

Fish and shelfish• [Steaming]

Steamed halibut in savoy cabbage with ginger-scallion oil