Technique Thursdays: Steaming

"The earliest evidence comes from the Yin Dynasty (1600BC – 1046BC), in the form of a cooking equipment called “zeng.” Like a steaming basket, it’s perforated at the bottom and attached to another three-footed pot (“lik”) that's filled with boiling water. The food in the zeng is cooked through the steam rising from the lik. How Steaming Works The modern way of steaming usually employs a covered wok or pot with boiling water.... Executive chef Chan Kwok-wan of YinYue Chinese Restaurant... The beetroot and scallop dumpling at YinYue is made with avocado and mixed mushrooms wrapped in a skin containing beetroot juice. Steamed pork ribs on porcini and five grain rice is one of chef's signature dish." - Michelin Guide Digital-Singapore