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4-6
Easy
By Ken Hom
Published 1996
Our family had a typical Chinese kitchen, that is, one that was small and compact. We did have a small oven in our Chicago fat, but my mother used it for storing extra pots and pans. In the traditional Chinese home, ovens are a rarity because they are too bulky and so expensive to use. Commercial bakers were resorted to when necesssary for a banquet or family celebration.
At home, we relied on the ever-useful wok for all our cooking needs. Instead of baking a cake in the oven, my mo