Steaming
Chinese cooking uses two methods of steaming, or cooking foods over, rather than in, liquids.
Basic steaming (zheng)
In basic steaming (zheng), the ingredients
are placed in a heat-proof container
with a seasoned sauce. Then the container
is placed in a steamer partially filled
with water and set over high heat.
The food cooks quickly in the vapor
and is removed when barely done. The
result is fresh and tender.
placing one tightly-closed pot inside
a larger pot (steaming dun)
Another form of steaming involves
placing one tightly-closed pot inside
a larger pot (steaming dun). In this
method, the ingredients, a seasoned
sauce, and a large amount of stock
go into one pot, which must have a
tight-fitting lid. The pot is half-immersed
in boiling water in another larger
pot and steams for two or three hours.
The result is very soft.