Chinese-Style "Clay Pot" Slow Cooking

posted September 20, 2006
  by Pamela Chester, The Savvy Slow Cooker

Lately, I have been on a Chinese food kick. So naturally my thoughts have turned to how I can replicate some great Chinese-style dishes in the slow cooker. You might say, Wait, aren’t most Chinese recipes cooked very quickly? And while it’s true this style of cooking does not immediately come to mind when you think of slow cooking, there are quite a few Chinese dishes that turn out wonderfully when given the benefit of long cooking.

When I was growing up in the pre-cable food television network days, some of my favorite television programs to watch were the PBS cooking shows. In particular, I really enjoyed Yan Can Cook, which featured the zany yet knowledgeable chef who introduced the joys of regional Chinese cooking. It seemed like he would spend the majority of the thirty minutes episode chopping and then quickly cook everything in his wok all in the last five minutes. And this is generally what comes to mind when I think of Chinese cuisine.

But there is so much more to it than that. Not everything in Chinese cooking is cut into cubes and stir-fried. Stir-fried dishes can also be accompanied by steamed items such as fish or tofu, and braised meats and seafood that have been simmered for hours. Traditional Chinese meals are multicourse affairs that blend a variety of tastes, textures and cooking styles, and make for great family-style dining with lots of choice for everyone. Braising and simmering both play an important role in Chinese cuisine and involve long cooking in a richly flavored broth that tenderizes and gives flavor to the meat.

The clay pot is a traditional vessel used in Chinese cooking to prepare everything from rice dishes to casseroles and other braised dishes. This centuries old cooking technique aids in the development of harmonious flavors from a variety of ingredients. If you're like me, you don’t have a clay pot. Good thing you can adapt traditional clay pot recipes to the crockpot in order to make Chinese influenced dishes.

First, sear the pieces of meat, seafood or tofu over high heat to brown them and then place them in the slow cooker to cook them for hours with seasoned liquid and vegetables. Traditional aromatic ingredients include soy sauce, rice wine, brown sugar, star anise, ginger, garlic, green onions, and dried citrus peel. With just a few ingredients and long cooking you can create incredible flavors.

To accompany your “clay pot” dish, you may want to brew up some tea and make additional side dishes of steamed white rice along with stir-fried or steamed vegetables such as snow peas and broccoli, to give a contrast of textures and flavors. For dessert, what could be easier than fortune cookies and some orange wedges?

Another dish that benefits from long cooking is Chinese-style spare ribs. You can use any variety of ingredients to make the sauce and, if you like, once the ribs have cooked sear them in a hot grill pan or on the barbecue. So next time you get an urge for Chinese food, you can skip the takeout and create great Chinese slow cooked dishes at home with the following recipes!

Seven Flavor Slow Cooked Beef Recipe
http://www.cdkitchen.com/


Serves/Makes: 4
Ready in: > 5 hrs

* 2 1/2 pounds boneless round steak or beef stew cubes
* 1 cup chopped yellow onion
* 1/3 cup rice wine or dry sherry
* 3 tablespoons soy sauce
* 4 bay leaves (more if desired)
* 1 teaspoon turmeric
* 1/2 teaspoon ground white pepper
* 1 teaspoon Chinese five spice powder
* 3 tablespoons vegetable oil
* 3 cups water
* 1/4 cup rice wine or sherry
* 1 tablespoon cornstarch, dissolved in
* 2 tablespoons water

Combine onions, rice wine, soy sauce, bay leaves, turmeric, pepper, and five spice powder until well mixed. Place beef in a bowl or plastic bag and cover with marinade mixture. Seal and refrigerate overnight.

Remove beef from the marinade, and reserve marinade. Heat vegetable oil in wok or skillet over high heat. Pat beef dry with paper towels and add to oil. Cook, turning as necessary, until brown on all sides, about 2 minutes per side.

Discard pan drippings and add reserved marinade, scraping up browned bits. Transfer mixture to slow cooker and simmer over low heat 8-10 hours.

At end of cooking time, remove the beef to a serving dish. Add the remaining rice wine and dissolved cornstarch to the slow cooker and cook over high heat until the sauce boils and thickens. Serve sauce alongside beef with rice.

Hoisin Spare Ribs Recipe
http://www.cdkitchen.com/


Serves/Makes: 6
Ready in: > 5 hrs

* 4 tablespoons hoisin sauce
* 2 tablespoons soy sauce
* 2 tablespoons rice wine
* 2 teaspoons grated orange peel
* 2 tablespoons grated fresh ginger
* 4 cloves garlic, peeled & minced
* 1 bunch green onions, about 6 to 8, sliced, with green tops
* 2 pounds lean pork ribs

In a small bowl, mix together the hoisin sauce, soy sauce, rice wine, ginger, and garlic garlic, and orange peel. Place 1/3 of the green onions in a 3 1/2- to 5-quart slow cooker. Top with some of the pork ribs and spoon some of the sauce on the meat.

Repeat these layers 2 more times, ending with the remaining sauce. Cover and cook on low 9 to 10 hours, or until tender.

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.



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