The term ‘wok hei’ is well used by most Chinese when it comes to food, it often dictates and determines the quality of food and also the skill of the chef. But what is Wok Hei exactly, and what makes a dish to be infused with it?
‘Wok hei’ is a complex charred flavor that comes from the ‘breath of the wok’. In other words, it is a combination of polymers and oil breaking down within the wok, and tiny droplets of vaporizing fat/carb in the air. Also, the smokiness results from smoking of oil and caramelization of sugars. Thus, in order to achieve these, intense heat is required and the wok or skillet needs to be hot enough before the cold oil and ingredients are added in.
Other than that, the skillful act of tossing the cooking ingredients up and over the edge of a wok is also very important. It allows individual pieces of food to ‘travel’ in the intensely hot air. The hot air is infused with the microscopic smoky-flavored molecules, which attach to the ‘flying’ food. At the same time, the extreme heat blasts away excess moisture and caramelizes the surface of the food.
In conclusion, a skillful and experienced chef can achieve maximum ‘wok hei’ without charring or burning the food. ‘Wok hei’ is different from the smokiness flavor of grilling or barbecuing, as those take a longer time to cook in less intense heat, and have a more charred or burned surface.
What’s your take on ‘Wok Hei’? Leave a comment below and let us know!