Gailan - see Chinese broccoli
Garlic - A member of the onion family, garlic's pungent flavor and aroma is an essential ingredient in Szechuan and northern-style cooking. When buying, look for plump, round heads that are free from sprouts. Once peeled, the cloves can be minced, chopped, crushed under the flat of a knife. The more finely the garlic is chopped or smashed, the stronger its flavor. Garlic can be found in powder, chopped, and paste form. While these preparations are practical, it is best to use fresh garlic for maximum flavor. Garlic should be stored in a dry and cool place and not refrigerated. Learn more on how to prepare garlic and more...
Garlic chives - see Chinese chives
Ginger root - Knobbly and light brown, ginger root is u sed widely in Chinese food for its sharp, peppery, spicy, slightly sweet flavor and is especially good with fish as a "de-fisher". Ginger, when used in cooking is sliced into 1/16 inch slices. The slices are usually not eaten. When used for dipping together with vinegar, it is in fine shreds or fine dots and as much of it as will stick to the dipping piece will be eaten. Fresh ginger is peeled before using. The younger, less pungent ginger is best used in stir fried or steamed dishes while the harsher peppery mature ginger is good for braised dishes. It can be obtained from many supermarkets and Asian markets and is best kept in the refrigerator vegetable compartment, tightly wrapped in a paper towel placed inside a plastic bag. Learn more how to prepare ginger and tips. The medicinal values of ginger.
Ginger sherry - This is made in the kitchen. Cut 1-2 oz. fresh ginger into thin strips. Turn them into a bottle and cover with a warm brown sherry. Leave to infuse, strain and use as directed. For 2 oz. fresh ginger, ½ bottle sherry will be the right amount to use.
Ginkgo - A nut from the center of the inedible fruit of the maidenhair tree. This nut turns bright green when cooked and has a delicately sweet flavor.
Glass Noodles - see Cellophane Noodles
Golden Needle - see Tiger lily buds
Golden Needle Mushroom - see Enoki mushroom
Grass Mushroom - see Straw mushroom
Green onion - see Scallion
Ham - is cured leg of pork. You can buy whole or half hams. Most hams offered in supermarkets are fully cooked but read the label to be sure. Recipe : Ham with Lotus Seeds in Honey Sauce
Hoi sin sauce - A sweet, smooth, brownish-red Chinese barbecue sauce (not to be confused with western or American barbecue sauce), and usually containing soya beans, garlic, chilies and other spices that are constantly used in Egg rolls, dumplings and barbecued pork (Cha Siu). It also makes a terrific barbecue sauce for chicken or beef. Best known as the sauce served with Peking Duck, also known as Peking sauce, it is sold in both cans and bottles (jar)-if you use it only rarely, it is better to buy a bottle, which will keep better. If you are using canned, remove any leftover sauce and store it in a screw-top container in the refrigerator. It will keep for up to six months. It can be obtained from Chinese or oriental provision stores and Asian markets.
Hair seaweed - Also known as black moss or black hair, these fine threads of black dried vegetable resemble hair and is tasteless. Slippery after being cooked, it is a traditional ingredient used in some vegetarian Buddhist dishes, soups and as garnish. Called "Fat Choy" in Cantonese, although of different Chinese character but sounds very much like "Good Fortune" and thus it is a must for Chinese homes to serve a dish that employs "Fat Choy" during Chinese New Year. Soak the hair seaweed briefly in warm water and rinse before use. Hair seaweed can be found in Asian supermarkets and Chinese markets.
Hot Bean Sauce -This sauce is a combination of hot chili sauce and brown bean sauce. It is used in spicy Szechuan and Hunan dishes.
Hot Chili Oil - Used abundantly in many regions in China , this is vegetable oil in which dried fiery hot chili peppers and other spices have been fried. When the oil becomes very spicy, the spices are removed and the oil transferred to an airtight jar. The hot oil is used as a condiment at the table or stirred into a dish during the final stages of cooking and is good in stir-fries, noodles and dumplings.
Hot Chili Sauce -This fiery sauce is made from crushed dried hot chilies, sweet red peppers and soy sauce. If you like Szechuan or Hunan food, this sauce is essential. It is available in jars or you can make your own.
Hot Mustard Powder - Hot mustard powder is ground mustard seeds. It makes a very spicy condiment when combined with equal amounts of water and stirred until smooth. Serve it with egg rolls or dumplings or add it to salad dressing.
Hundred-year Egg - An egg that has been preserved with a coating of lime, ashes and salt before being buried for 100 days. The lime has a petrifying effect, making the egg look like it has been buried for at least a century. The black outer shell is removed to expose an amber-colored white and dark golden yolk. The egg has a pungent cheese-like flavor. Chicken eggs are most often used, though duck and goose eggs can be substituted. Hundred-year eggs can be found in Chinese markets and will keep at room temperature (under 70ºF) for up to two weeks or can be refrigerated up to a month; usually eaten uncooked, for breakfast or as an appetizer. Soy sauce or minced ginger makes a good accompaniment. Also called century egg, thousand-year egg and Ming Dynasty egg. Recipe : Steamed Egg with Salted, Pickled and Quail Egg
Learn About Chinese Cooking Ingredients Video
Learn How to Prepare Broccoli for your Favorite Dishes Video
Learn How to Prepare an Onion for Chinese Cooking Video
Learn How to Prepare Bok Choy for Chinese Food Video
Some Basic Ingredients for Chinese Food Video
How to Remove Fibers from Peapods for Chinese Food Ingredients Video
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
GO TO TOP