Hong Kong Kitchen Essentials
A Hong Kong kitchen should be well stacked with utensils, cookware, and necessary equipment since Chinese cuisine is well known for its abundance and richness. To whip up such interesting dishes, the Hong Kong kitchen needs to be well equipped. For those of you who are yet to set up the kitchen of your liking, the guide given as follows could be quite a help in knowing the right Hong Kong kitchen tools to accumulate for your dream kitchen.
A few must haves in a Hong Kong kitchen are:
A rice cooker is quite essential in a Hong Kong kitchen since rice is an important part of a Chinese meal. The rice cooker absorb the water completely and you don’t need to worry about the rice being overcooked or burnt. So, a rice cooker or a slow cooker is essential in a Hong Kong kitchen so that one can put the ingredients in it and simply forget it.
It is a versatile tool used to chop and dice meat and vegetables. The back side of a traditional Chinese chopper is used to tenderize meat by bashing the meat with it. The wide side of it is used to crush garlic or carry the chopped ingredients to the Wok. A heavy chopper can help chop through bones and a light one can be used for chopping vegetables.
A Wok or frying pan is used to bake, dry roast, fry, boil, steam, brew, and braise food. It is made up of steel and aluminum. It is highly recommended to use a carbon steel Wok that has a round bottom. An Induction Wok is a ceramic hot plate with a sunken top. This curved top is used to place the wok. There is a uniform dispersion of heat on the surface and this flameless equipment would enable hassle free cooking in a modern Hong Kong kitchen.
The Chinese spatula is designed to stir the ingredients present in a Wok. It is flat with rounded edges to fit the utensil. The Chinese version is much steadier than its American counterpart as it is used to stir and toss large quantities of food. A must have in a Hong Kong kitchen.
It is a long, flat, and wired tool that is used to segregate solids from liquids like noodles from boiling water or deep-fried foods from oil. A 6-inch diameter strainer can be used in a Hong Kong kitchen to cook the wanton dumplings you deeply crave for. A smaller version of the strainer called the hotpot strainer is also used for Chinese steamboat cooking. Here the food is cooked at the dinner table itself to serve it while it is hot.
These are usually used for cooking; serving and eating purposes. These usually have a length of about 30 cm or more and are made of bamboo. For frying, one can use chopsticks made up of metal with a bamboo handle that acts as an insulator.
A Cleaver can be used for many purposes. One can mince garlic (an essential ingredient of Chinese food), cut vegetables into thin beautiful shapes and to peel fresh water chestnuts. Of course, for those who would not prefer to do it the traditional way, you could buy a meat grinder from the market to suffice the need. A high quality grinder comes in handy during times when you just don’t have enough time to spare for cooking.
A wooden or acrylic cutting board is most suitable of a Chinese kitchen where a lot of slicing and chopping happens.