By Ken Hom
This is the Chinese equivalent of poaching; the food is put into simmering liquid, covered, and the heat turned off. The food steeps in the hot liquid, the heat penetrating slowly and gently. The food retains its juiciness. This technique is used for delicate foods like chicken (White-Cut Chicken) and fish (West Lake Fish).
© 1981 Ken Hom. All rights reserved.