Chinese Cooking with Copper’s “Charlie”

Recipes from the PLAYTE Kitchen Demo

Welcome to the recipe collection from our Chinese Cooking Demonstration with Copper at PLAYTE Kitchen. During this demonstration and hands-on experience, we explored the rich flavors and techniques of Chinese cuisine while showcasing the speed, precision, and versatility of Copper's Charlie Induction Range. Together, we prepared savory Cantonese-Braised Pork Belly, crispy Vegetable Spring Rolls, and flavorful Egg Fried Rice, highlighting how induction cooking delivers the responsive heat control and consistent performance needed to bring these classic dishes to life. Throughout the event, guests had the opportunity to ask questions about making the switch to induction, experience the stoves firsthand, and discover how modern electric cooking can create a cleaner, more efficient kitchen. Whether you joined us in person or are recreating these recipes at home, we hope this collection inspires you to explore the flavors of Chinese cuisine, gather around the table, and cook with confidence on induction.

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Cantonese-Braise Pork Belly

Serves 4

INGREDIENTS:

For the Chicken:

  • 1 ½ lbs pork belly, skin on (preferably lean as possible)

  • 1 cup Shoaxing cooking wine

  • 2 tablespoons light soy sauce

  • 1 tablespoon dark soy sauce

  • 5 large ginger slices

  • 2 bay leaves

  • 2 star anise

  • 1-2 tablespoons rock sugar (or light brown sugar)

PROCEDURE:

  1. Cut pork belly into 1-1½ inch chunks. Put into a pot then fill with cold water. Boil over high heat.

  2. Once it starts boiling, you’ll see froth appearing on the surface. Skim it off with a spoon.

  3. After 2-3 minutes of boiling, drain the meat in a colander then rinse under running water.

  4. Put the pork into a clean pot. Pour in Shaoxing rice wine and enough water to barely cover the meat. Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.

  5. Bring the liquid to a full boil. Cover with a lid and leave to simmer over low heat for 1-1½ hour until the meat is fork-tender (During the process stir the meat around a few times).

  6. Uncover the pot. Add sugar then turn the heat to the high. Leave to boil fiercely, stirring from time to time, until the broth reduces to just enough to cover the bottom of the pot.

  7. Serve with plain steamed rice and vegetable dishes of your choice.

Vegetable Spring Rolls

Makes 12-15

INGREDIENTS

  • 2 tablespoons vegetable oil, plus more for frying

  • 2 tablespoons minced garlic

  • 2 tablespoons minced ginger

  • 2½ cups green cabbage, finely shredded (approximately ¼ head)

  • 1 carrot, finely shredded

  • 1 red bell pepper, finely julienned

  • 1 teaspoon salt

  • ¼ teaspoon white pepper

  • 2 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 2 tablespoons cornstarch

  • ½ cup green onions, thinly sliced

  • ½ cup cilantro, chopped

  • 1 tablespoons all-purpose flour

  • 1½ tablespoons water

  • 12-15 spring roll wrappers

PROCEDURE:

  1. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil, then sauté the minced garlic and ginger for 30–60 seconds until fragrant.

  2. Add the cabbage, carrot, and red bell pepper. Stir-fry for 2-3 minutes, until the vegetables begin to soften but retain some texture.

  3. Add the salt, white pepper, soy sauce, and oyster sauce. Stir thoroughly to evenly coat the vegetables.

  4. Add the cornstarch into the vegetable mixture and stir continuously for 1–2 minutes, until the filling is lightly thickened and any excess moisture is absorbed.

  5. Remove the skillet from the heat. Stir in the green onions and chopped cilantro. Transfer the filling to a shallow dish and allow it to cool completely before assembling the spring rolls.

  6. Place one spring roll wrapper on a clean work surface with one corner pointing toward you. Keep the remaining wrappers covered with a damp towel to prevent them from drying out.

  7. Combine the flour and water to create a smooth paste for sealing the spring rolls. Set aside.

  8. Place approximately 2–3 tablespoons of cooled filling just below the center of the wrapper, shaping it into a compact horizontal mound. Avoid overfilling.

  9. Roll the spring rolls. Fold the bottom corner up and over the filling. Fold both side corners inward, then roll tightly toward the top corner, keeping the filling enclosed. Brush the final corner with a small amount of flour paste and press firmly to seal.

  10. Fry until golden. Heat approximately 1–2 inches of vegetable oil in a heavy pot to 350°F (175°C). Working in small batches, carefully lower the spring rolls into the oil and fry for 3–5 minutes, turning as needed, until golden brown and crisp. Avoid overcrowding the pot, which can lower the oil temperature.

  11. Drain and serve. Transfer the spring rolls to a wire rack or paper towel-lined tray to drain briefly. Serve hot while the wrappers are crisp.

Chef's Tips

  • Ensure the filling is completely cool and relatively dry before rolling to prevent soggy wrappers and tearing.

  • Keep the spring rolls tightly wrapped to prevent oil from entering the filling during frying.

  • Maintain the oil temperature near 350°F for even browning and a crisp exterior.

  • For food safety, cook in small batches and allow the oil to return to temperature between batches.

Egg Fried Rice

Serves 2

INGREDIENTS

  • ½ lbs cooked white rice (preferable leftover rice from the day before)

  • 2 eggs

  • 2-3 tablespoons vegetable oil

  • 2-3 tablespoons soy sauce

  • ¼ cup green onions, thinly sliced

  • 1 tsp toasted sesame oil

PROCEDURE:

  1. Break up the cooked rice with your hands or a fork, separating any clumps. Separately in a small bowl, lightly beat the eggs and set aside.

  2. Heat a wok or large skillet over medium-high to high heat. Add 1 tablespoon of vegetable oil to coat the cooking surface of the pan.

  3. Pour the beaten eggs into the hot wok. Stir gently until just set but still tender, breaking them into small pieces. Once the eggs are slightly browned, push to once side of the pan.

  4. Add another 1–2 tablespoons of vegetable oil to the wok. Add the cooked rice and stir-fry for 2-3 minutes, breaking apart any remaining clumps. Stir frequently to heat the rice evenly and lightly toast the grains.

  5. Drizzle the soy sauce around the edges of the hot wok, then stir thoroughly to distribute the seasoning evenly throughout the rice. Adjust the amount of soy sauce to taste.

  6. Stir in the sliced green onions and cook for 30–60 seconds until fragrant and just softened.

  7. Remove the wok from the heat and drizzle the toasted sesame oil over the rice. Stir well to incorporate.

  8. Serve immediately. Transfer the egg fried rice to a serving dish and enjoy while hot.

Chef's Tips

  • Day-old rice works best because it is drier and less likely to become mushy during stir-frying. Refrigerate leftover rice promptly and reheat it thoroughly.

  • Break up rice clumps before adding them to the wok to ensure even heating and seasoning.

  • Cook in batches if needed. Overcrowding the wok can cause the rice to steam rather than fry.

  • Add the soy sauce around the hot edges of the wok for a deeper aroma, and finish with sesame oil to preserve its toasted flavor.

  • Keep the wok hot and keep the rice moving for lightly toasted grains and the best texture.