Chinese cook book

Chapter 5: RICE (Cooked Chinese Style)

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About This Book

A practical manual provides straightforward, American-accessible recipes and techniques for preparing Chinese-style dishes at home, with detailed ingredient lists, step-by-step cooking directions, and variations for meats and vegetables. It covers several chop suey and chow mein preparations, eggs fo yung, bird’s nest soup, war mein, and rice cooked in a traditional method, and explains the use of imported flavoring sauces, mushrooms, water chestnuts and bamboo shoots. Emphasis falls on high-heat wok-style cooking, cornstarch thickening, serving suggestions, and adapting recipes for different tastes and available supplies.

RICE (Cooked Chinese Style)

Wash a half pound of good quality head rice (Jap style rice will not cook properly in this manner) and cover with water. The depth of the water above the rice should be exactly the same depth as the rice.

Boil fast, stir frequently until all of the water is absorbed by the rice, then cover with tight fitting lid and set on low flame (with asbestos pad between) for 30 minutes, and leave without stirring.

NOTE—Careful attention should be directed to the size of the flame which is used during the 30 minutes. Understand that you are to have as much heat as the rice will stand, without stirring, at the same time without burning it.