When to Combine, the rule of the principal and the accent governs the order of preparation of blended elements. Typically the greens are the accent and are cooked first, as a result of they won’t be spoiled by being held some time, whereas the meat have to be served the second it’s cooked. This rule is reversed within the case of stews. Then the meat requires extra time to cook dinner and so needs to be effectively alongside earlier than the accent elements are added soy sauce.
The time so as to add pre-cooked greens to the combination is when the meat is 80 per cent achieved, which permits sufficient time to warmth the greens with out overcooking. If greens are the principal and you might be including pre-cooked, leftover meat, wait till the greens are 90 per cent achieved.
The rule of symmetry additionally applies: that the accent ought to match the principal in kind and dimension so far as potential, whether or not it’s lower in skinny slices, fine strips, or cubes. The reason being easy. Meals combine higher when related in dimension and form, and they’re simpler to eat with chopsticks.
Listed here are two recipes illustrating how these guidelines apply to stir-frying or ch ao dishes and to a stew or mun.
ALMOND DICED CHICKEN
6 ounces greens (equal components of
Bamboo shoots, mushrooms, and roasted almonds), diced
A number of inexperienced peas (non-compulsory for coloration)
2 tablespoons peanut oil
1 pound hen meat, diced
1 teaspoon water
1 teaspoon sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt
The strategy of cooking is identical as for different stir-fry recipes. If you happen to want extra detailed instructions, please see the chapter on ch’ao. First stir-fry the greens (besides almonds) in slightly oil, and put aside. Moisten the hen in combination of water, sherry, soy sauce, and cornstarch. Stir-fry in separate pan till about 80 per cent achieved, after which add cooked greens and the diced roasted almonds. Salt to style and serve when the hen is 97 per cent cooked. Serves 4.
CHINESE STEW (MUN)
1 pound meat
1 pound eggplant or turnips
Water
Salt
1 dessert spoon soy sauce
1 teaspoon sherry
This easy stew could also be made in any amount. Use the identical quantity of meat as greens, because the latter will shrink in stewing. Lower the meat into items the dimensions of a walnut and the eggplant or turnip to about the identical dimension. Use solely as a lot water as obligatory to supply some juice, and stew the meat over a low flame. If obligatory so as to add water to forestall burning, achieve this judiciously by tablespoonfuls.When the meat is pretty tender, add greens and proceed the sluggish stewing till they’re tender, too. Simply earlier than serving, add salt, soy sauce, and sherry to style.