Steaming

Steaming has been used by the Chinese for thousands of years. Steamed foods are cooked by a gentle moist heat which must circulate freely in order to cook the food. It is an excellent method for bringing out subtle flavours and so is particularly wonderful for fish. It is also one of the best methods for reheating food since it warms it without cooking it further and without drying it out.

• You can use the wok as a steamer. Put about 5cm (2 in) water in a wok. Then put a metal or wooden rack into the wok. Bring the water to simmering point and put the food to be steamed onto a heatproof plate. Lower the plate onto the rack and cover the wok tightly with a wok lid. Check the water level from time to time and replenish it with hot water when necessary. If you do not have a metal or wooden rack, you could use a small empty tin to support the plate of food. Remember that the food needs to remain above the water level and must not get wet. The water level should always be at least 2.5cm (1 in) below the edge of the food plate.
• You can use a bamboo steamer inside a wok. For this you need a large bamboo steamer about 25.5cm (10 in) wide. Put about 5cm (2 in) water in a wok. Bring it to simmering point. Put the bamboo steamer containing the food into the wok where it should rest safely, perched on the sloping sides. Cover the steamer with its lid and steam the food until cooked. Replenish the water as required.