1. Deep-Fried Chicken Lehs
  2. Squirrel Fish

Squirrel Fish is so called because the body of the fish, when placed in the hot oil, curls up to resemble a squirrel's tail. Serve the chicken legs on their own, as a starter, and serve rice with the fish. Menu serves 4-6.

1. Deep-Fried Chicken Lehs ()
    Materials:
    6 chicken drumsticks
    225 g (8 oz) minced pork
    50 g (2 oz) canned water chestnuts, finely chopped
    1 tablespoon Chinese wine or dry sherry
    1/2 teaspoon salt
    1 teaspoon sugar
    1 teaspoon freshly ground white pepper
    2.5 cm (1 inch) piece root ginger, pelled and finely chopped
    2 spring onions, finely chopped
    1 egg
    1 teaspoon sesame oil
    25 g (1 oz) cornflour
    450 ml (3/4 pint) vegetable oil
    Batter:
    1 egg
    50 g (2 oz) plain flour
    50 g (4 oz) cornflour
    Preparation time: 20 minutes
    Cooking time: 10-15 minutes
1. Without breaking the skin, push and scrape back the meat off the chicken drumsticks at the end of the leg, leaving the meat and skin still attached to the bone at the knuckle.

2. Mix together the minced pork and finely chopped water chestnuts. Add the wine, salt, sugar, white pepper, ginger, spring onions, egg, sesame oil, and cornflour. Make sure this is thoroughly blended together. Shape about 1 tablespoon of this mixture on to the bone of each drumstick, pressing it on firmly. Carefully turn the minced meat and skin back over the minced pork mixture, covering it completely.

3. To make the batter, mix the egg, plain flour and cornflour together. Add enough cold water to thin out the mixture and make a smooth consistency.

4. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Dip the stuffed chicken legs into the batter, then lower them into the oil. Deep-fry gently until golden brown and cooked through. Remove from the oil and drain on paper towels. Serve hot.
2. Squirrel Fish ()
    Materials:
    1 sea bass, carp or bream, about 750 g (1 1/2 lb)
    1/2 teaspoon salt
    1 tablespoon Chinese wine or dry sherry
    600 ml (1 pint) vegetable oil
    3 tablespoons cornflour
    Sauce:
    1 slice root ginger, shredded
    2 garlic cloves, finely chopped
    1 small onion, peeled and diced
    1 carrot, peeled and diced
    6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
    6 canned water chestnuts, diced
    50 g (2 oz) frozen peas, defrosted
    6 tablespoons chicken stock
    2 tablespoons sugar
    2 tablespoons wine vinegar
    4 tablespoons tomato ketchup
    1 tablespoon dark soy sauce
    1 teaspoon sesame oil
    Preparation time: 45 minutes, plus soaking and marinating
    Cooking time: about 12 minutes
1. Split the fish in half, leaving the head and skin whole. Remove the backbone. Place the fish skin side down on a board and score the flesh with diagonal crisscross cuts, almost down to the skin (do not cut through the skin). Rub the fish with salt and wine and marinate for 10 minutes.

2. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Coat the fish with the cornflour, then place in the hot oil and deep-fry for 5-6 minutes. Remove and drain on paper towels.

3. Reheat the oil, return the fish to the wok and deep-fry for another 1-2 minutes. Remove and drain.

4. Pour off all but 2 tablespoons of oil from the wok and reheat. Add the ginger and garlic and stir-fry for a few seconds. Add the onion and carrot and stir-fry for 2 minutes then add the mushrooms, water chestnuts and peas and cook for another minute. Stir in the stock, sugar, vinegar, ketchup and soy sauce. bring to the boil and stir until the sauce thickens, then add the sesame oil. Place on a serveing dish and pour the sauce over.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw