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Steamed chicken with vegetables

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Steamed chicken with vegetables

Steamed chicken with vegetables

Chinese recipes.  Asian food. Chinese recipes.
Steamed chicken with vegetables. Recipes with chicken.

Ingredients for our chinese chicken:

  • 8 chinese black mushrooms
  • 1/2 chicken (about 1 1/2 pounds)
  • 4 water chestnuts
  • 1/4 cup sliced bamboo shoots
  • 1 1/2 teaspoons peanut oil
  • 1/2 teaspoon sugar
  • 1 teaspoon light soy sauce
  • Dash of pepper
  • 1/2 teaspoon cornstarch mixed with 3 tablespoons water
  • A couple of green asparagus (optional)

Preparation:

Soak the mushrooms in cold water for 30 minutes to soften.  Drain and slice thinly.  Chop the chicken into 1 inch pieces. Slice the water chestnuts thinly.

Combine all the ingredients in a heatproof dish.  Steam over rapidly boiling water for 15 minutes.

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Colors of Abundance: A Palette of Vegetables in Chinese Cuisine

Introduction: Chinese cuisine, celebrated for its vibrant flavors and visual appeal, is a symphony of colors where vegetables play a starring role. Beyond mere sustenance, the array of vegetables used in Chinese cooking is a testament to the culinary artistry that embraces diversity and balance. In this exploration, we’ll journey through the variety of colorful vegetables that grace Chinese tables, understanding their significance, health benefits, and the role they play in creating a harmonious and visually delightful dining experience.

The Art of Balance: In traditional Chinese philosophy, the concept of Yin and Yang, representing opposing forces in balance, is deeply embedded. This principle extends to the culinary realm, where a harmonious combination of colors, textures, and flavors is sought after. The use of a variety of colorful vegetables not only enhances the visual appeal of dishes but also signifies nutritional balance.

Commonly Used Colorful Vegetables:

  1. Green Vegetables:
    • Bok Choy (白菜 – Bai Cai): With crisp stems and dark green leaves, bok choy is a staple in Chinese stir-fries and soups, adding a mild, slightly peppery flavor.
    • Chinese Broccoli (芥蓝 – Gai Lan): Recognized for its thick stems and dark green leaves, Chinese broccoli is often blanched or stir-fried, offering a slightly bitter and earthy taste.
  2. Red and Orange Vegetables:
    • Red Bell Pepper (红甜椒 – Hong Tian Jiao): Vibrant red bell peppers are commonly used for their sweet flavor and crunchy texture, adding color and sweetness to various dishes.
    • Carrots (胡萝卜 – Hu Luo Bo): Carrots, with their bright orange hue, are versatile and often featured in stir-fries, soups, and as garnishes.
  3. Yellow Vegetables:
    • Yellow Choy Sum (黄菜心 – Huang Cai Xin): Similar to bok choy but with yellow stems, yellow choy sum is visually striking and contributes a subtle sweetness to dishes.
  4. White Vegetables:
    • Napa Cabbage (大白菜 – Da Bai Cai): With pale green leaves and white stems, Napa cabbage is a key ingredient in hot pot and is often used in pickling.
    • Chinese White Radish (白萝卜 – Bai Luo Bo): This mild-flavored radish is commonly used in soups and stews, bringing a comforting and hearty element.
  5. Purple and Blue Vegetables:
    • Purple Eggplant (紫茄子 – Zi Qie Zi): Chinese eggplants, often long and slender, come in various shades of purple. They are favored for their creamy texture and ability to absorb flavors in dishes.
    • Purple Cabbage (紫甘蓝 – Zi Gan Lan): Adding both color and a mild, peppery flavor, purple cabbage is used in salads, stir-fries, and pickled dishes.
  6. Brown and Earth-Toned Vegetables:
    • Shiitake Mushrooms (香菇 – Xiang Gu): With a deep brown cap and meaty texture, shiitake mushrooms contribute rich umami flavors to a myriad of Chinese dishes.
    • Wood Ear Fungus (木耳 – Mu Er): These dark, wrinkled fungi are prized for their crunchy texture and are often featured in soups, salads, and stir-fries.

Health Benefits: The diverse array of colorful vegetables in Chinese cuisine not only adds visual interest but also provides a wealth of health benefits. Each color represents a unique combination of vitamins, minerals, and antioxidants, contributing to overall well-being and nutritional balance.

  1. Green: Rich in chlorophyll, green vegetables offer vitamins A, C, and K, along with minerals like iron and calcium.
  2. Red and Orange: Packed with beta-carotene, red and orange vegetables promote eye health and provide a good dose of vitamin C.
  3. Yellow: Yellow vegetables are a source of vitamin C, potassium, and folate, contributing to immune function and cell health.
  4. White: White vegetables, like garlic and onions, contain allicin and other compounds with potential health benefits, including immune support and cardiovascular health.
  5. Purple and Blue: Rich in anthocyanins, purple and blue vegetables have antioxidant properties that may help protect cells from damage.

Culinary Techniques: The vibrant colors of Chinese vegetables are preserved through various culinary techniques that aim to maintain their freshness and visual appeal. Quick stir-frying, blanching, and steaming are common methods that retain both the color and nutritional value of the vegetables.

Cultural Significance: In Chinese culture, the use of colorful vegetables goes beyond the culinary realm. The symbolism of certain colors aligns with cultural beliefs and traditions. Red, for example, is associated with good luck and prosperity, while green signifies harmony and balance.

In the kaleidoscope of Chinese cuisine, the variety of colorful vegetables is not just an aesthetic choice but a reflection of a culinary philosophy that values balance, diversity, and harmony. From the rich greens of bok choy to the vibrant reds of bell peppers, each vegetable contributes not only to the visual feast but also to the complex tapestry of flavors that define Chinese gastronomy.

As diners embark on a sensory journey through a palette of colors, they experience not just a meal but a celebration of the culinary artistry that has been perfected over centuries in the kitchens of China.

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