Starting your journey into Chinese cooking can be daunting due to the myriad of ingredients involved. This guide will help you set up a basic Chinese pantry, ensuring you have the essentials to create authentic and delicious dishes.
Vegetable oil, such as corn, soybean, or peanut oil, is a staple in Chinese cuisine due to its high smoke point (441° to 450°F). This makes it ideal for frying, as it can withstand higher temperatures without burning, unlike olive oil, which has a lower smoke point (around 375°F). For stir-frying, you can use regular olive oil, but avoid virgin or extra virgin olive oil. For deep-frying, stick to vegetable oil.
Light soy sauce is a thin, dark brown sauce made from soybeans. It is primarily used for seasoning and is saltier than its counterpart, dark soy sauce. Light soy sauce is essential for adding a salty, umami flavor to dishes.
Dark soy sauce is thicker and darker due to longer aging. It has a richer, slightly sweeter taste and is less salty than light soy sauce. Dark soy sauce is used to add depth of flavor and color to dishes. However, use it sparingly to avoid overpowering the dish's appearance.
Oyster sauce is a dark brown, rich sauce made from boiled oysters and seasonings. It enhances the flavor of many savory dishes, including meats and vegetables. Although a small bottle can be pricey, it lasts a long time since only a small amount is needed per dish.
White pepper is made from black peppercorns with the skin removed. It has a milder taste compared to black pepper and is used mainly for aesthetic reasons, such as when you don't want black flecks in light-colored dishes like chicken, fish, or rice congee.
Salt is a universal flavor enhancer used in all types of cooking, including Chinese cuisine. It is essential for balancing flavors in any dish.
Cornstarch is used to seal in juices, coat meat with a shiny glaze, and thicken sauces and soups. Mix equal amounts of cold water with cornstarch to form a paste before whisking it into the liquid you want to thicken. Cook briefly to remove the starchy flavor, but avoid overcooking as it can cause the thickened liquid to thin again.
Garlic is a common flavor enhancer in Chinese stir-fry dishes. It adds a robust, aromatic flavor that complements many ingredients.
Mature ginger has a light golden brown thin skin and is fibrous and nearly dry. It is used to neutralize strong fishy flavors and add aroma to dishes like seafood and mutton. Young ginger roots have a pinkish soft skin and a mild taste. They are juicy and fleshy, often pickled and served with century eggs.
Setting up a basic Chinese pantry is the first step towards mastering Chinese cuisine. With these essential ingredients, you'll be well-equipped to create a variety of authentic dishes. Remember, the key to great Chinese cooking lies in balancing flavors and using fresh, high-quality ingredients.
For more detailed information on Chinese cooking techniques and recipes, check out The Woks of Life and Serious Eats.
This article is designed to provide a comprehensive guide for beginners in Chinese cooking, ensuring you have all the necessary ingredients to start your culinary journey.
