My first dining experience with Chinese cuisine took place in the 1970s in the United Kingdom. It was a forgettable meal. All the food was drowned in thick sauce and everything tasted the same, thanks to the “flavor enhancer” MSG (monosodium glutamate). Ten years on, a new style entered the Chinese restaurant scene.

The new style created food that was less overpowering and much tastier. It also introduced the regional variations of Chinese dishes. The flipside of the Chinese restaurant re-birth was the price of the food. The new restaurants were much more expensive. The new flavors inspired me to try and re-create these expensive dishes in my own kitchen. I was having no luck in trying to source the recipes, techniques and ingredients to do this, until I discovered BBC TVs Chinese cooking guru Ken Hom. Ken was born in the USA and raised there by his Cantonese parents.

Ken was a master at explaining and demonstrating the various skills a good Chinese food cook needs. He also informed his viewers about what other ingredients could be used when authentic Chinese ones were too hard to find. Ken Hom’s Chinese Cookery was the book released with the TV show and it became my sauce smeared, oil drip covered bible. I still have it in my kitchen. I will give you a brief description of the basic equipment, techniques and ingredients you will need to get started as a guide to creating your own Chinese dishes which are simple yet tasty. Have fun and I hope you find some inspiration!
Kitchen Necessities

The list of equipment and implements that are available to stock your kitchen for cooking Chinese cuisine is a long one. The basic necessities for beginners are a wok and a couple of quality knives. There are a number of different options for woks regarding size and shape. Some woks have a flat bottom and some are non-stick. There are even electric models. Call me old fashioned if you will, but I cannot go past my carbon steel Pau wok. It has a round bottom and a solid wooden handle and is well-priced compared to other woks. You can get a Pau wok at any quality Chinese supermarket.

Be sure that you season any new wok. This is very important. The first step in seasoning the wok is to give it a good clean with a cream cleaner and then give it a dry. The step ensures any oils remaining on the wok from the manufacturing process are removed. Next step is to put the wok on a low heat on your hob and then to rub the cooking surface with two tablespoons of cooking oil. After 10 to 15 minutes of slow heat, use kitchen towel to remove the oil. The towel will be black. Repeat the process until the kitchen towel looks clean after wiping the wok. Now the wok is ready for use. After cooking, clean the wok using only water and dry carefully over a low heat. Some people like to rub on a little oil after drying to prevent rust. Rust can be cleaned off with scrubbing and re-seasoning.

When deep frying or braising with a wok, a wok stand can assist to keep the wok stable, particularly if you use an electric hob. A spatula or slotted spoons are the utensils of choice for a wok. For a metal wok use metal utensils and for a non-stick wok, use plastic or wooden ones.
Ingredients

It is a good idea when shopping for Chinese ingredients to start small. The best way to do this is to select a dish and only buy the ingredients you will need. Some ingredients used in Chinese cooking do not stay fresh for long. You can fill your pantry with more ingredients as you move into different dishes. A few of the essential items to keep in your pantry are light soy sauce, dark soy sauce as well as sesame oil and regular cooking oil. You will also need sherry, rice wine and corn flour.