Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
Rinse rice in a bowl of water, then drain. Repeat until water is clear. Combine rice and water in a saucepan. Bring to a boil, then reduce heat and cook for 15 minutes. Remove from heat and let sit for 15 more minutes. Serve hot.
from Kate's Global Kitchen:
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007
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