Block 31–34 Quick Reference — Chinese Cuisine
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Core Techniques at a Glance
| Technique |
What it produces |
Key rule |
| Stir-fry (wok) |
Crisp-tender vegetables, silky protein |
Smoking hot wok; small batches; keep moving |
| Velveting |
Silky, tender chicken or beef |
Egg white + cornstarch + Shaoxing wine; 15-min marinade |
| Red-braising (hong shao) |
Dark, lacquered, meltingly tender pork |
Blanch first; caramelize sugar; low low heat; long time |
| Cantonese steaming |
Delicate, fresh-flavored fish |
Tight lid; boiling water beneath; sizzling oil finish |
| Egg fried rice |
Separated, slightly smoky grains |
Cold day-old rice only; eggs before they fully set |
| Egg ribbons |
Feathery egg strands in soup |
Thin stream + circular stirring motion |
| Cornstarch thickening |
Glossy, coating sauce |
Mix cold water 1:1 with starch; add to simmering liquid gradually |
| Congee |
Silky, broken-down rice porridge |
1 cup rice : 10–12 cups liquid; low simmer 45+ minutes |
Velveting Protocol
- Slice protein thin, against the grain (chicken breast, beef, pork)
- Toss with: 1 egg white + 1 tbsp cornstarch + 1 tsp Shaoxing wine + pinch of salt
- Let sit 15–30 minutes at room temperature (or refrigerate up to 2 hours)
- Add to wok when the wok is properly hot — the coating protects the protein
Hong Shao Rou (Red Braise) — Process Summary
| Step |
Detail |
| 1. Blanch |
Cold water → boil; discard water; rinse pork |
| 2. Caramelize sugar |
Rock sugar in neutral oil over medium; swirl to amber |
| 3. Coat pork |
Add pork; toss in caramel until coated |
| 4. Add liquids |
Shaoxing wine + light soy + dark soy + aromatics + water to cover |
| 5. Braise |
Simmer VERY low, partially covered, 60–90 min |
| 6. Reduce |
Remove pork; boil liquid until thick and glossy |
| 7. Return + coat |
Pork back in; toss to glaze |
Sichuan Flavor Components
| Component |
Flavor role |
Can't substitute |
| Doubanjiang |
Fermented chilli-bean heat, umami depth |
Use Pixian brand ideally |
| Sichuan peppercorns |
Numbing (málà) sensation; floral, citrus |
No substitute |
| Chinkiang black vinegar |
Sharp, smoky sourness |
Balsamic is NOT a substitute |
| Chilli oil |
Heat + color + aroma |
Make or buy; not plain vegetable oil |
| Ya cai |
Fermented mustard greens; crunch |
Tianjin preserved vegetable or skip |
The Stir-Fry Order of Operations
- Mise en place first — stir-fry happens in 4–6 minutes; prep everything before the wok heats
- Heat wok until smoking
- Add oil; swirl to coat
- Aromatics (ginger + garlic + scallion whites) — 15–30 sec
- Protein — spread; sear 30 sec; toss; cook until just done; remove
- Vegetables — highest volume first; toss 1–2 min
- Sauce — pour in around the edges; let it sizzle; toss to coat
- Return protein
- Off heat: sesame oil + scallion greens
Congee Ratios
| Rice |
Liquid |
Time |
Result |
| 1 cup |
10 cups |
45 min |
Thick, creamy |
| 1 cup |
12 cups |
60 min |
Very silky/thin |
- Use day-before rice or raw rice (raw = creamier; cook raw from the start)
- For depth: use chicken or pork stock instead of plain water
- Stir occasionally to prevent sticking; low simmer throughout
| Ingredient |
Amount (for 2 servings) |
| Sesame paste or tahini |
3 tbsp |
| Light soy sauce |
2 tbsp |
| Chinkiang black vinegar |
1 tbsp |
| Chilli oil |
1–2 tbsp (to taste) |
| Ground Sichuan peppercorns |
½ tsp |
| Sugar |
1 tsp |
| Toasted sesame oil |
1 tsp |
| Hot stock or water |
4–6 tbsp (adjust to texture) |
Mix thoroughly; taste; adjust heat/sour/sweet. Spoon over noodles.
Steamed Fish — Timing Guide
| Fish |
Weight |
Steam time |
| Whole branzino |
1 lb |
8–9 min |
| Whole sea bass |
1.5 lb |
11–13 min |
| Sea bass fillets (thick) |
6 oz |
6–7 min |
| Whole red snapper |
2 lb |
14–16 min |
Done when: Chopstick slides through thickest part with zero resistance. Eyes should be opaque and protruding.
Block 31–34 Session Summary