Reheating Notes: International Chinese Food

Yes, I’m a day behind in posting this, because I was . . .well, just generally a day behind and it seemed better to get the food done first, the reheating notes second. They are now below. [An update after the fact – turns out that after all the hours I spent trying to find recipes for this menu, there’s a cookbook dedicated to exactly this theme: China Towns: Asian Cooking from Around the World in 100 Recipes. . . I could have save more hours than I care to think about]

Lomo Saltado: The best option is to quickly re-stir fry this (or cook quickly in a large skillet) with a little more soy sauce (for the rice to absorb). That way the rice won’t disintegrate and the potatoes will have a better texture, too.  Don’t cook the heck out of it, or the rice will in fact disintegrate and the meat will be tough. A microwave would be Plan B. 

Chow Meins: The Jerk Chow Mein and Canadian Chow Mein will likely taste best quickly reheated in a skillet with a little oil. Actually, the noodles may even taste better than their original version when cooked quickly this way. But a microwave can also work in a pinch. If they’ve been in your fridge a bit and are losing their zip, you could add a little soy sauce and / or oyster sauce to revive the flavor. 

Chinese Pizza: Here is where a microwave works less well in a pinch. I thought because I was making a very thin, very crispy crust it might work out okay to reheat it in a microwave and the crust would just turn soft, not rubbery. I was wrong. Just like all other pizzas, this one works best reheated in an oven at 350 degrees or so. If you don’t want to turn on the oven, you can also heat it up in a skillet. The Kitchn has a whole article on the skillet method

Manchurian Chicken: Reheating in a microwave should work fine. If you are reheating without a microwave, I believe that the sauce will keep the rice from burning. I haven’t tested that.

Lumpia Dumplings: The absolute best way to reheat these, if you’re feeling patient, is to take two skillets and first, put a little water in one, get it hot, put in the dumpling and cover with the other skillet. You’re steaming it to get it warm. Once it’s warm (after a few minutes), take that top skillet, heat a thin layer of oil in it, and add the dumpling with the previously-browned side down and re-crisp. Or, you could just microwave it.  

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