Chinese Unchopped : authentic Chinese recipes, broken down into simple techniques

288 Pages·2015·9.35 MB·English

by  Pang

FOREWORD

Long before I became a television chef I was foremost a teacher – first at
my own cookery school and then at the California Culinary Academy, a
school for professional chefs. What was important for me then was to
teach Chinese cookery techniques so that my students could gain a
fundamental understanding and appreciation of one of the most ancient
cuisines in the world.
Today, with Jeremy Pang’s masterpiece Chinese Unchopped, the author
has successfully distilled the essence of how to make delicious authentic
Chinese dishes through simply explained techniques. In this book every
essential aspect is covered, every recipe is written with clear instructions
on how to prepare and cook each dish, while Jeremy’s distinct voice (and
sense of humour) fills it with his personal experiences and observations. I
love how helpful substitution suggestions for harder to find ingredients
are provided, while practical tips on technique give you the know-how
you need to cook with confidence, as if Jeremy was right beside you. I
also love the way in which traditional Chinese recipes have been given
new life with unusual ingredients or sauces, while Martin Poole’s
mouthwatering photos make me want to run into the kitchen to try them
out.
I am certain you will find Chinese Unchopped as enlightening as I do and
will agree that it belongs in the kitchen of anyone with an interest in
cooking.
KEN HOM
PHOTOGRAPHY BY MARTIN POOLE
CHINESE UNCHOPPED
AUTHENTIC
CHINESE RECIPES,
BROKEN DOWN
INTO SIMPLE
TECHNIQUES
JEREMY PANG
OF SCHOOL OF WOK
ACKNOWLEDGEMENTS
First of all, I’d like to thank my wife Dee, for being my best friend and life
partner and coming up with the School of Wok idea in the first place.
Thanks for always humoring my crazy ideas, but mostly for sticking by
me and helping me to nurture the best ones.
My dear Mum, our talents would never have developed without your
relentless teaching, pushing, constant determination and endless love.
And to your heavenly barbecue pork recipe, which now has the chance to
sit on more coffee tables than you could ever imagine.
To my dad, for inspiring me to cook and teaching me that there is more to
breakfast, lunch and dinner than just eating and that the snacks in
between those meals are just as important, if not a million times more
fun. And to my sisters Wendy and Jennifer, for sharing every morsel of
those snacks with me since we were kids.
Nev Leaning, my business partner, for believing in me from the start,
opposing me when I need to hear it, making massive decisions in
opposing me when I need to hear it, making massive decisions in
business together and generally being my honorary Chinese chuckle
brother.
Team School of Wok (Stefan Lind, Melissa Wong, Hannah Dryden-
Jones, Ali Price, Yolanda Irais Ocon and Johnathon Campbell) for their
consistent passion not just for food but also for our ever-growing success
at School of Wok. You guys wok my world!
A huge thanks to Adrienne Katz Kennedy for also being a crucial member
of our team, but more importantly for playing a massive part in editing all
my wok waffle before the book even reached the publisher. Thanks to her
persistence, beady-eyed work on the manuscript and her ability to both
encourage and criticise simultaneously – a unique skill to have.
To Freya Jones from The Brand New Studio for working so closely with
School of Wok and I from the start and for creating such wonderful
illustrations for the book.
To Borra Garson and Jan Croxon for introducing me to Quadrille and to
Luisa Welch for helping to push me forward. And to everyone at Quadrille
who has made this journey so enjoyable: Jane O’Shea, Simon Davis,
Nikki Ellis, Ed Griffiths, Helen Lewis, Martin Poole, Faith Mason, Iris
Bromet, Camilla Baynham, Emily Jonzen and Wilson Chung. Wow! What
a team. Let’s hope for more to come!

CONTENTS
Introduction
CHINESE KITCHEN ESSENTIALS
Equipment
Slicing and Dicing
The Chinese Pantry
The Wok Clock
STIR-FRYING
DEEP-FRYING
STEAMING
POACHING AND BRAISING
ROASTING AND DOUBLE COOKING
SALADS, PICKLES AND SIDES
Index
Acknowledgements
WE CHINESE HAVE A KNACK OF KEEPING
OUR COOKING A SECRET. IT’S ALMOST AS IF,
WHEN THE CHINESE FIRST STARTED
MIGRATING ACROSS THE WORLD, WE HELD A
CULTURAL PACT – A UNANIMOUS
UNDERSTANDING THAT WE SHOULD OPEN
CHINESE RESTAURANTS, PERHAPS, BUT
NEVER GIVE AWAY ANY OF THE SECRETS OF
CHINESE COOKING. I SUPPOSE IT MAKES
SENSE. AFTER ALL, WE WOULD ONLY BE
GIVING OUR RESTAURANTS COMPETITION IF
WE DID SO…
Although my dad was a brilliant home cook and inspired my love for food,
he flatly refused to teach me his ‘Chinese kitchen secrets’. Rather, he
would insist we children sat and watched while he skipped across the
kitchen with cleaver, board and wok and got to work. Twenty minutes
later (and far too fast for us to work out what happened) dinner would be
on the table. After a few minutes of silent scoffing, he would make us
guess exactly what he had put into each dish. Although we’d be none the
wiser as to how dinner was made, this daily palate training kept our taste
buds constantly excited, and has definitely led me to where I am today.
Being British-born Chinese, I’ve been lucky enough to experience and
enjoy the wonders of both cultures and – while my Chinese language
skills are terrible, to say the least – I am proud to say I’ve retained this
crucial part of my Chinese cultural identity, our love of eating and
cooking. In 2009 I decided to share this love by starting the School of
Wok and teaching people how to cook Chinese food in their own homes.
Truth be told, I was a little fearful that that my ambition would be frowned