Culinary Dictionary of Ingredients and Cooking Terms - D
Daikon - See Chinese White Radish
Deep-frying - Deep-frying, in which the food is completely covered in
hot oil and cooked, is an important Chinese cooking technique along with stir-frying and
steaming. The objective is to brown the outside of the food, but not so fast that the
inside is not thoroughly cooked. A wok is normally used for deep-frying Chinese food,
although if you prefer you can use a deep-fat fryer instead. Kung Pao Chicken, a popular
restaurant specialty made with diced chicken, peanuts, and red chili peppers, is a
deep-fried dish.
Recipe: Kung Pao Chicken
Dong Gwa - See Winter Melon
Dried Bean Curd Sticks - Made from soy beans and water, bean curd sticks resemble long yellowish colored icicles. They feel like thin plastic and break apart quite easily. Stored in a cool, dry place, they will keep for months. Most books call for dried bean curd sticks to be soaked overnight in cold water before use, but breaking them up and boiling them for 20 minutes or soaking in warm water for 1 - 2 hours works also.
Dried Lily Buds - Also known as golden needles and tiger lilies, dried lily buds are the unopened flowers of day lilies. The lily, Hemerocallis to use its scientific name, has been used in China as both a food and medicine for over 2,000 years. Dried lily buds are yellow-gold in color, with a musky or earthy taste. Two dishes featuring lily buds are Muxi Pork, a stir-fried dish, and Hot and Sour Soup.
When purchasing lily buds, look for ones that are pale in color, and not brittle.
At home, store them in a jar in a cool and dry place. Before using, you may need to
cut off about a quarter inch at the bottom to get rid of the woody stem. Like many other
"woodsy" Chinese vegetables, lily buds must be soaked in warm water (in this
case for about thirty minutes) before use. They can then be left whole or cut in half
crosswise as called for in the recipe. Or, for better flavor, try tying them in a knot.
Dried Tangerine Peel - Dried tangerine peel has been a popular ingredient
in Chinese cooking for hundreds of years - chicken with orange peel is a popular Szechuan
dish. You can use dried tangerine peel in braised dishes, stews, and soups.
Unfortunately, it is rather expensive, but you can also make your own - just leave the
tangerine peel to dry naturally, and then store it in an airtight container for several
months. One note: there is some disagreement over whether or not you should remove
the white pith. While it has a bitter taste it does contain healthy bio-flavonoids.
Tangerine peel purchased from an Asian grocer should also be stored in an airtight
container.
Before using, soak the tangerine peel in warm water to soften it. You can leave the peel whole, tear it into smaller pieces, or cut up as desired. It is thought to be good for improving digestion and treating infections. The peel of unripe, green tangerines is also used by herbalists to treat stomach and liver problems.
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An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.
