Chinese Wok Ladle (Chuan)
計量からかき混ぜ、盛り付けまで！料理人の腕の延長である鉄のお玉
Description
A giant iron (or stainless) ladle with a long handle and shallow/wide bowl, used as a set with a wok. Taiwanese chefs do everything with this single tool instead of a spatula.
Classification: For Hardcore Fans,Ladles/Spatulas,Wok's Partner
Shops selling Chinese Wok Ladle (Chuan)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Stainless steel(or Iron)
- Wood handle
Instructions
- [Usage Secret]
- [Clanking Wok Tossing] Toss ingredients in the wok, spread and fry by hitting them with the 'back' of this ladle. The rhythmic metallic clanking against the wok bottom is the symphony of Re Chao kitchens.
- [Eyeballing Measurements] Pour soy, wine, black vinegar directly from bottles into the ladle, eyeballing instantly and swirling around the wok edge (pros never use measuring spoons).
- [Thickening & Plating] Use the ladle's curve to quickly mix starch slurry without lumps, scooping the finished dish in one swoop to plate beautifully without breaking.
Learn more Substitutes, pairings, tips
Key spices
None(Odorless)
Substitutes at Japanese supermarkets
Wooden spatula or silicone spatula (but poor synergy with a wok)
Pairing
Fried rice, Mapo Tofu, Veg stir-fries, All soups
Trivia
[Hardcore] Called 'Chinese Ladle (Shaozi)'. Using 'spatulas/turners' for frying is Western/Japanese culture; Chinese (including Taiwan) chefs handle lots of liquid/soup, so they absolutely use this 'ladle' like a flipper. Long handle protects hands from hot oil/flames. Clanking this against a home wok makes you feel like a Master Chef completely.
Eating tips & etiquette
[Unique Eating] Savor the artisan skill of the stall fried-rice uncle loosening rice completely with this ladle, finally using it to plate the rice into a beautiful dome!
Allergen
None