Chinese Cooking Technique Thicken "Thicken", or "Thickening" is a very common technique used in both Chinese restaurants and household kitchens. It is very easy to prepare, but if not used properly, can really mess up the presentation. Below is a brief description of "Thickening". You can learn more about other Chinese cooking techniques in the Techniques section of our website. Technique: Thicken Thicken, or thickening, refers to the use of cornstarch as a part of the process of preparing a Chinese dish. Cornstarch is a very commonly used condiment in Chinese cooking. When used properly, it can really make your presentation stand out. Below are two important pointers: Follow the recipe as given Too much cornstarch can make the dish too pasty. Too little would make it too thin. After cooking a particular dish the first time, you can use the original recipe as a guide to increase or decrease the amount of cornstarch to add to your dish to your liking the next time (even though we are confident that you'll love the recipes we have on our website :).   Watch the timing and stir appropriately Do not add cornstarch (and water) until the dish is cooked. You must also stir gently and quickly once it is added to the dish, as it tends lump up if not stirred immediately. Pretty simple, right? Now, you can check out our recipes section and find a recipe to practice it on (wink). Read also: Learning the Many Cooking Terminologies for Success  Food Tips On Vinegar  Penny Pinching Cooking TipsTips on Cake Making Cooking Tips - 5 Ways to Create Magic  A Primer on Waterless Cooking 14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes Steak Info  Steak Cooking Tips For a Great Steak