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By Yan-Kit So
Published 1997
Basically, the method consists of browning the main ingredient in a little fat, then cooking it in a fair amount of liquid for a long time until it is tender and richly seasoned by the sauce. A deep, heavy pot is the ideal utensil for this kind of cooking as a rule, yet the wok, complete with its spacious plateau dome cover, can be used to turn out deliciously braised dishes. It is especially suitable if the braising process is not an overly lengthy one and more in the pot-roast fashion (see Wok-Roasted Chicken) than it is for a stew with plenty of gravy.