Braising

Appears in

Published 1997

About

Braising food the Chinese way is not all that different from doing it the Western way, except in the use of seasoning and herbs. In the West, and in most other cuisines, very many different herbs and seasonings are used, whereas the Chinese very often just use star anise, a few Sichuan peppercorns, some thick soy sauce, and a little rice wine or sherry. Through this grand simplicity we achieve the most sophisticated results.

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.