Chinese Cooking using a power steam wok. The delicious food is steamed on a metal plate with holes. All the flavors and juices go to the bottom of the wok through the holes. The drippings that fall to the bottom of the pan become the congee that is served last at the end of the meal. This congee is infused with all the flavors of all the food that was cooked above in the open tray.
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POWER STEAM WOK COOKING

Steaming also produces liquid which also goes to the bottom of the wok. The congee at the bottom of the wok is delicious because it picks up all the flavors from the meats, fish and vegetables that had been steamed. I enjoyed this power steam wok cooking in Hoiping, China.
Kaiping in Mandarin.

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