Steaming is a simple, healthy, traditional Chinese cooking method that retains freshness and flavour, perfect for delicate fish, chicken and vegetables. Line each steamer with wax paper to prevent food from sticking. Ensure that steamers fit snugly into a deep pan or wok. Fill the pan with water to just below the bottom rim of the steamer. Food items that require longer cooking should be put into the lowest steamer, with those above filled with quick-cooking ingredients, such as leafy green vegetables.
