bean thread noodles (dong fen in Mandarin), are thin, clear strands made from mung bean starch. They are sold dried and must be soaked in warm water for 15 minutes to soften.
Preserved eggs, also known as century eggs, are made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime and rice straw for several weeks to several months, depending on the method of processing. The yolk of the egg becomes pale to dark green while the egg white becomes brown and transparent. The yolk is creamy with a strong aroma and an almost cheese-like flavor. The egg white has a gelatinous texture.
Rice vinegar is made from glutinous rice and has a mild, sweet flavor. It is colorless and is one of the definitive ingredients used in sweet and sour sauce. Substitute Japanese rice vinegar or white wine vinegar.
Rice wine or sake adds a sweet, subtle flavor to dishes. It is widely available in the specialty food sections of supermarkets. Dry sherry makes a good substitute.
Soy sauce is brewed from soybeans and wheat fermented with salt. Regular or light soy sauce is very salty and is used as a table dip and cooking seasoning. Dark soy sauce is denser and less salty and adds a smoky flavor to dishes.
Tofu or beancurd comes in various forms. Soft tofu is silky and smooth but difficult to cook because it falls apart easily. Firm tofu holds its shape well when cut or cooked and has a stronger, slightly sour taste. Pressed tofu (often confusingly labeled as firm tofu) is a type of firm tofu that has had much of the moisture pressed out of it and is therefore much firmer in texture and excellent for stir-fries. Refrigerate fresh tofu submerged in water in a plastic container. Tofu skin is the dried skin that forms on top of boiling soy milk; it is dried and sold in sheets.
Sesame oil is extracted from sesame seeds that have been toasted, producing a dark, dense and highly aromatic oil that is used for marinades, sauces and soups, or as a table condiment. Its nutty, smoky flavor has become a hallmark of north Asian cuisine.
Sichuan peppercorns, also known as Chinese pepper or flower pepper (hua jiao), have a sharp pungency that tingles and slightly numbs the lips and tongue—an effect known in Chinese as ma la (numb hot). To obtain ground Sichuan pepper, simply dry-roast Sichuan peppercorns in a frying pan, then grind to a fine powder using a mortar or pepper mill.
Spring onions, also known as scallions or green onions, have slender stalks with dark green leaves and white bases. They are sliced and sprinkled generously on soups and used as a garnish in Chinese cooking.
Wonton skins are made from wheat dough and come in a variety of sizes and thicknesses. They are filled with meat or vegetables, then steamed, fried or used in soups. Fresh or frozen wonton skins are available in most supermarkets.
Wood ear fungus, also called wood ear mushrooms, have very little flavor and are added to dishes for their chewy texture and as a meat substitute. They are sold dried in plastic packets in Asian supermarkets and comes in small, crinkly sheets. Soak them in water before using. Wash well and discard any hard bits that remain after soaking.
Shredded Chicken with Garlic Vinegar Dressing
A very tasty way of serving chicken—and it’s very easy to prepare. The recipe here comes from the home kitchen of a Shantung family in Taiwan.
4 cups (1 liter) water
3 boneless chicken breasts, skin removed
50 g (1 cup) coarsely chopped coriander leaves
5 cloves garlic, thinly sliced
½ head iceberg lettuce, finely shredded
Sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon salt
2 tablespoons sesame oil
3 teaspoons yellow mustard
2 teaspoons soy sauce
1 Bring the water to a boil in a pot. Add the chicken breasts, cover with a lid, lower the heat and simmer for 8 minutes. Turn off the heat and let the chicken poach in the hot water for 12 more minutes. Remove the chicken and set aside to drain in a colander.
2 Place the Sauce ingredients in a bowl and mix well.
3 Finely shred the cooled chicken breasts and place in a large bowl. Add the chopped coriander leaves and sliced garlic and toss. Then add the Sauce and toss again until the chicken is well coated.
4 Arrange the shredded lettuce on a platter and place the shredded chicken on top.
Serves 3–4
Preparation time: 20 mins
Cooking time: 30 mins
Crispy Sweet Walnuts with Sesame Seeds
Walnuts are a popular ingredient for sweet dishes in northern China, both for their great flavor as well as for their nutritional value. They have a relaxing effect on the nervous system and are often eaten to improve sleep. The recipe below is a traditional northern Chinese favorite dessert and can also be served as an appetizer or bar snack.
150 g (1½ cups) shelled walnuts
1 cup (250 ml) water
3 tablespoons sugar
4 tablespoons honey
Oil, for deep-frying
40 g (⅓ cup) toasted sesame seeds
1 Place the walnuts in a small saucepan, cover with the water, bring to a boil and simmer for 1 minute. Remove the walnuts with a slotted spoon, reserving the water. When cooled, peel off the brown skins.
2 Return the peeled walnuts to the pan, add the sugar and honey, bring to a boil, then reduce the heat and simmer for 10 more minutes. Remove the walnuts with a slotted spoon and set aside in a colander to drain and cool.
3 Heat the oil in a wok until medium-hot, add the walnuts and deep-fry them until golden brown, 6–8 minutes. Remove and drain on paper towels.
4 When the walnuts are cool, place them on a serving plate, sprinkle with the toasted sesame seeds and serve.
Makes 1½ cups
Preparation time: 10 mins
Cooking time: 20 mins
Soft Tofu with Preserved Eggs
The piquant flavor of preserved eggs enlivens the bland taste of the tofu. Very popular in northern China as an appetizer, the recipe here is the traditional way of preparation, complete with sesame oil, spring onion and garlic flavors.
1 cake soft tofu (about 300 g/10 oz)
2 preserved eggs, peeled
1 spring onion, finely chopped
Fresh coriander leaves
Sauce
2 cloves garlic, minced
1