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The chef tackles Chinese cooking by technique in his cookbook.
The chef, culinary instructor, restaurant consultant, and blogger Kian Lam Kho shares 158 recipes for dishes he has perfected over the years in the cookbook entitled “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking.” “I believe that the cuisine is easiest to learn by technique. A dry stir-fry is no more difficult to prepare than a moist one; the key is to know which technique to use for which ingredient and for which final result,” says the chef in his introduction.
After his arrival in America in the 70s, Kho searched for the flavours of his native cuisine only to find substandard Cantonese fare. He then wrote to his family to ask for instructions on how to prepare authentic Chinese recipes. The result is an approach that will teach home cooks the building-block techniques and methods so that they can decide for themselves which one is best for which ingredient and final result. Among the dishes featured in the cookbook are spicy lotus root salad, garlic stir-fried freens, General Tso’s chicken, and steamed beef with cracked rice.
“Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking” is available at Fully Booked outlets.
