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Christopher Tan, Amy Van

Steaming

Appears in
Chinese Heritage Cooking
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About
Chinese steaming is most often done with stacked bamboo or metal trays set over a large wok or pot. In a home kitchen, steaming is done most efficiently with no more than two layers of trays, as any higher trays would be too far from the heat source. Single items such as a whole fish on a plate can be steamed placed on crossed chopsticks or a metal trivet in a wok of boiling water.

While most savoury dishes, such as seafood and steamed eggs, can be cooked equally well in electric steamers or steam ovens, certain dishes require the upward-gushing steam of a stovetop steamer setup, for example dim sum items like steamed pau (buns) or chee cheong fun (rice noodle rolls).

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