
The science behind 'the breath of a wok,' an essential ingredient in the perfect bowl of fried rice
CNN
For those who grew up in a Cantonese family, it's almost impossible to go to a Chinese restaurant without hearing someone comment on the quality of the "wok hei," or "breath of the wok." We ask the experts to explain why it's so essential to Cantonese dishes -- fried rice included.
(CNN) — Chef Kwok Keung Tung tosses the wok with one hand, using the other to stir with a metal spatula. Both hands occupied, he uses his knee to nudge the gas stove's lever up and down to control the fire fan, sporadically engulfing a third of the wok in flames. It takes only three minutes for the lump of white rice to transform into the bowl of golden fried rice he places on the serving counter.
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