When to Mix, the principal and accessory rule governs the order of preparation of the mixed ingredients. Generally the vegetables are the complement and they are cooked first, because they will not go bad after a while, while the meat must be served at the moment of cooking. This rule is reversed in the case of stews. Then the meat requires more time to cook and therefore needs to be well done before adding accessory ingredients.
The time to add precooked vegetables to the mix is when the meat is about 80 percent cooked, which gives enough time to heat the vegetables without overcooking them. If vegetables are the main thing and you’re adding leftover precooked meat, wait until the vegetables are 90 percent cooked.
The rule of symmetry also applies – that the accessory should match the main one in shape and size as much as possible, whether it is cut into thin slices, thin strips or cubes. The reason is simple. Foods mix better when they are similar in shape and size, and are easier to eat with chopsticks.
Here are two recipes that illustrate how these rules apply to stir-fry dishes, or chao, and to stew, or mun.
DICED CHICKEN WITH ALMONDS
6 ounces of vegetables (equal parts of
Bamboo shoots, mushrooms and toasted almonds), diced
A few green peas (optional for color)
2 tablespoons peanut oil
1 pound chicken meat, diced
1 teaspoon of water
1 teaspoon sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt
The cooking method is the same as for other stir-fry recipes. If you need more detailed instructions, see the chapter on ch’ao. First, fry the vegetables (except the almonds) in a little oil and reserve. Dip chicken in a mixture of water, sherry, soy sauce, and cornstarch. Sauté in a separate skillet until 80 percent cooked, and then add the cooked greens and diced toasted almonds. Salt to taste and serve when the chicken is 97 percent cooked. For 4 people.
CHINESE STEW (MUN)
1 pound of meat
1 pound eggplant or turnip
Water
Salt
1 tablespoon of soy sauce
1 teaspoon sherry
This simple stew can be made in any quantity. Use the same amount of meat as vegetables, since the latter shrink when cooked. Cut the meat into pieces the size of a walnut and the aubergine or turnip about the same size. Use only the amount of water needed to produce a little juice, and cook the meat over low heat. If it is necessary to add water to prevent burning, do so judiciously by tablespoonfuls. Just before serving, add salt, soy sauce, and sherry to taste.
