The Everything Chinese Cookbook by Rhonda Lauret Parkinson

red rice vinegar, sesame oil, green onions, sugar, and chili paste.

Arrange the lettuce and red bell pepper on a plate. Add the shredded cooked chicken. Drizzle with the red rice vinegar dressing and top with toasted sesame seeds.
How to Shred Meat
    Hold the cleaver parallel to the cutting board and slice the meat horizontally into thin sections. Lay the cut pieces on top of each other, position the cleaver perpendicular to the board, and cut the meat lengthwise into thin slices, from ¼- to-inch thick. For easier shredding, partially freeze the meat ahead of time.
Serves 4
    For an interesting contrast in taste and texture, serve this dish with hard Chinese noodles such as Chow Mein or Deep-fried Vermicelli (page 99).

Rice and Noodles

Serves 4–6
    Most Chinese recipes call for long grain rice, although medium grain rice is also acceptable. Short grain rice is reserved for desserts.
Basic Cooked Rice
    2 cups long grain rice
    3¼ cups water
If necessary, rinse the rice to remove any excess starch.

In a large saucepan, bring the rice and water to a boil on medium heat.

Once the rice is boiling, turn down the heat to medium low. Put the lid at an angle on the pot, so that the pot is partially covered but some steam can escape.

When the water has evaporated to the point where you can see holes in the rice, put the lid fully on.

Simmer the rice on low heat for 15 more minutes.
The Knuckle Method of Measuring Water
    This really works! Stick your finger on the top of the rice and begin adding water. You know you've added enough when the water reaches your first knuckle.
Basic Fried Rice
    3 medium or large eggs
    2½ tablespoons oyster sauce, divided
    teaspoon salt, divided
    teaspoon pepper, divided
    3–4 tablespoons oil for frying, divided
    4 cups cold cooked rice
Lightly beat the eggs and add 1 tablespoon oyster sauce and a small amount of salt and pepper to taste.

Add 2 tablespoons oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for 1 minute before removing from the pan.

Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice, stirring to separate the grains. Stir-fry for 2–3 minutes, then blend in the scrambled egg. Add 1½ tablespoons oyster sauce, and salt and pepper to taste. Mix through and serve hot.
Eggs and Rice
    There are many ways to cook the beaten egg in fried rice. You can scramble it, or fry it whole and cut into strips to serve on top of the fried rice. For added variety, try scrambling half the beaten egg and frying the other half.

Serves 4
    This recipe is very adaptable — enjoy as is, or add your favorite meat and vegetable combinations.

Serves 4–6
    The trick to making scented rice is to reduce the amount of water used, so that the rice is steamed rather than boiled.
Basic Scented Rice
    2 cups jasmine or balsamic scented rice
    3 cups water
Rinse the rice thoroughly to remove any excess starch. The water should be clear and not milky.

In a large saucepan, bring the rice and water to a boil.

When the rice has boiled, turn down the heat to very low. Cover and simmer for about 20 minutes, or until the rice is cooked.

Remove the pot from heat. Let the rice cool for 15 minutes before removing from the pot. Fluff and serve.

Serves 4
    Serve this fragrant dish where you would normally serve Thai scented rice. The sauce is similar to the sauce for Beef with Broccoli (page 113).
Fried Glutinous Rice
    2 cups glutinous rice
    2 tablespoons oil for stir-frying
    ½ cup beef broth
    2 tablespoons oyster sauce
    1 teaspoon brown sugar
    2 tablespoons water
Rinse the rice several times, and soak for several hours or overnight, if possible. Drain well.

Add oil to a preheated heavy skillet or wok. When the oil is hot, add the rice and stir-fry for 2–3 minutes. Add the remaining ingredients and mix through.
Pork-filled Rice Balls
    ½ cup