Cooking class, Day Four: Chicken Stir Fries and Steamed Fish at Hutong Cuisine

The menu for the fourth day of cooking included gang bao chicken, Cantonese steamed fish, and ginger egg custard. It began in style, with each of us picking out dried chillies from the basket to prep for the gang bao.

Along with a dice of those chillies, we also portioned Sichuan peppercorns, diced ginger, garlic, and spring onion. Then there was the meat. Chicken breasts got a quick julienne, then were marinated in vinegar, soy sauce, cooking wine, and sugar, with a final coating of corn starch. Ingredients in place, time to head to the wok.

I have to say, I am still getting used to cooking with a wok and on high heat. Cooking times are measured in seconds, not minutes - it is so fast-paced! First some oil into the hot wok, a quick seasoning of the wok, then the peppercorns. When they brown ten seconds later, take them out but none of the oil. Then the chillies, garlic and ginger head in. Once that is aromatic, the chicken follows. This has to be moved constantly, but only in the middle of the wok, or else it will stick. Once it is seared on all sides, a quick add of the cornstarch, water, light soy, and wine mixture around the edge of the wok seals in the flavor to the meat. Add a dash of green onions and some peanuts. That's it, then you're done!

The steamed fish was a good change of pace from the stir-frying. We started with a whole little fish. Then, a couple of quick slices on the side to allow the meat to cook evenly. Top it with ginger, add some sugar and light soy, and let it marinate for 15 minutes. Then, into the steamer for about 10 minutes. When it comes out, top with sliced spring onions, then pour a small amount of hot oil on top, releasing the moisture of the onions in a loud hiss.

Lastly, there was an egg custard that was so easy and so good. Into a mixing bowl go milk and sugar. Then, beaten egg is slowly poured in as this is whisked. Finally, about half a root of ginger is juiced, with the liquid getting added to the mix. Place this in small bowls, top with saran wrap, and steam. This was delicious, with the ginger giving great aroma and subtle aftertaste to the custard.

It was a good day in the hutong kitchen. My cleaver and wok skills are slowly improving. Also, there were some neat other folks in the class, especially a couple from Australia who are on their own six month journey. The tales they had of the Trans-Siberian Railway! That may have to be a future stop...