Lots of us enjoy a good Chinese - whether it's ordering from our favourite takeway, eating out, or cooking it at home ourselves. And it's often the case that there are leftovers.
It is, however, important to take care when reheating Chinese food. Chef Dennis Littley, who has been in the business for 40 years and runs askchefdennis.com, has put together some tips to make the most of your leftovers.
Dennis said: “When Chinese food or any food is left at room temperature for an extended period of time, it becomes a breeding ground for bacteria. The most common types of bacteria that can grow in leftover food are Salmonella, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Clostridium perfringens.
“These bacteria can cause foodborne illnesses with symptoms that range from mild to severe, including nausea, vomiting, diarrhoea, abdominal pain, fever, and even hospitalisation in severe cases. To minimise the risk of foodborne illness, it is crucial to store and reheat leftover Chinese food properly.”
Tips for reheating Chinese food:
Refrigerate promptly: Store leftovers in the refrigerator within two hours of cooking to slow down bacterial growth. Divide large portions into smaller containers to cool them faster and ensure even cooling.
Reheat thoroughly: To kill any bacteria present, reheat leftover Chinese food to a temperature of at least 165°F (74°C). Use a food thermometer to check the internal temperature.
Stovetop method: For dishes like stir-fries, fried rice, or noodles, reheat them in a skillet or wok over medium heat. Add a little oil or water to prevent sticking and stir frequently to ensure even heating.
Steaming method: For dumplings, buns, or other steamed dishes, use a steamer basket over simmering water to heat the food gently and evenly.
Microwave method: For a quick option, place the leftovers in a microwave-safe dish, cover with a microwave-safe lid or vented plastic wrap, and reheat at medium power, stirring occasionally to ensure even heating. Be cautious of hot spots and uneven heating in microwaved food.
Oven method: For larger dishes or items that may become soggy in the microwave, preheat your oven to 350°F (175°C) and reheat the food in a covered oven-safe dish until it reaches the desired temperature.
Things to avoid
Don't reheat multiple times: Reheating leftovers multiple times can lead to uneven heating and increased bacterial growth. To avoid this, only reheat the portion you plan to consume and keep the rest stored safely in the refrigerator. If you anticipate needing to reheat the leftovers again, divide them into smaller portions before refrigerating, so you can reheat and consume each portion individually.
Avoid slow or partial reheating: Reheating food at a low temperature or not long enough to reach the recommended internal temperature of 165°F (74°C) can allow bacteria to thrive. Ensure that you reheat the food thoroughly, using a food thermometer to confirm the internal temperature has reached a safe level.
Don't leave reheated food sitting out: After reheating, consume the food promptly and don't allow it to sit at room temperature for an extended period. Bacteria can begin to multiply again once the food cools, so if you don't eat the reheated leftovers within two hours, it's best to discard them to minimise the risk of foodborne illness.
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