Technique Thursdays

This hybrid cooking technique of pan-frying then simmering is often used in Taiwanese cuisine to give fish a textured appeal.

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

Poaching is a basic technique in Chinese cooking, sometimes used together with stir-frying or steaming to introduce more complex flavours and textures to dishes.

Steamed fish is a quintessential part of Cantonese cuisine. Hong Kong chef Leung Fai Hung dispenses advice on how to get the technique right.

The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.

Using both dry and wet heat to braise food in liquid produces flavoursome dishes with minimal effort.