Books by Irene Kuo

The Key to Chinese Cooking by Irene Kuo

by Irene Kuo

If you’re making stir-fried chicken or stir-fried fish, you don’t just slap the fish into oil. It will break and it won’t be as good. So what the Chinese do is they take the fish and put a little egg white, put a little cornflour, a little seasoning on it, rub it in and put it away for a while. Then you blanch it in either water or oil, pass it through the oil or water and that readies it for stir-frying. That’s why if you do a stir fry at home without doing this it doesn’t taste very good. It doesn’t taste like a Chinese restaurant.

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