Chinese Cooking Method - Steaming

Steaming provide three to five preparations to be cooked at the same time with minimum of fuel.

Chinese steaming baskets are made from bamboo and consist of two baskets and a lid. They come in various sizes, and extra baskets can be purchased individually. A new bamboo steamer should be soaked in water overnight before it is used the first time. Chinese metal steamers are also available. They have two baskets with a lid and a pot-style base, and can be used for direct and indirect steaming. The base and lid can serve at a saucepan or be used for stewing long-cooking ingredients.

Chinese Cooking Methods - Direct  and Indirect Steaming

Direct steaming place a bamboo steamers into a wok containing an inch of vigorously boiling water. Indirect steaming done in a heatproof bowl, which can be covered with  aluminum foil.

Direct steaming of food can be placed on a heatproof plate or dish, Chinese cabbage or lettuce leaves. Always leave enough room for the steam to circulate around the food and cook it by direct contact. Place a clean cloth over the top basket before putting the lid on. This will absorb condensation and prevent it from dripping onto the streamed products.

A tight-fitting, dome-shaped wok lid is essential for steaming to keep the steam in. the dome shape allows condensation to run down the sides of the lid rather than dripping onto the food. Steaming time varies with different foods. Dumplings and dim sum take 20 minutes, a whole fish weighing 1.5 lbs will cook in 15 minutes, while medium-sized chickens and larger cuts of pork take 40 minutes. The longer cooking items are placed in the lower baskets and other baskets are placed on top in order of cooking times.

Indirect steaming done in a heatproof bowl, which can be covered with  aluminum foil. The bowl is placed in a large saucepan or pot with its ingredients. Boiling water is added to surround the bowl to about half it height. Then the saucepan lid is put on. The water must remain boiling during the cooling time. Check water level during steaming level during steaming. Extra boiling water should be added if necessary for both methods of steaming. Food cooked by indirect steaming includes: whole ducks, whole chickens, slow-cooked stewed meats and savory custards. It is also an effective method for reheating rice. Steamed food is best slightly undercooked, as it continues cooking in its own stored heat after being removed from the steamer.