Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
Christopher Kimball’s Milk Street Radio
00:00
Cooking With Chopped Chowsticks
In China, you don't use that much sauces unless the sauce is like oil base. A lot of those fried rice recipes I saw, they tend to use a lot of sauces. Water makes the rice wet and clumby and the texture is just weird. The most classic century egg dish would be having it together with kanji. You can basically tell more or less what the oil temperature is looking like based on the bubbles that are coming out around the sides of the chopsticks.
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