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 These hot, spicy dishes are best served with plain rice or noodles. The use of peanut butter in the chicken sauce gives it a nutty, aromatic flavour. Menu serves 4.
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1. Carp with Hot Bean Paste
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1 carp or sea bass, about 1 kg (2 1/4 lb) 1 tablespoon dark soy sauce 600 ml (1 pint) vegetable oil 2 spring onions, finely chopped 2 slices roor ginger, peeled and finely chopped 1 garlic clove, crushed 1 tablespoon hot Szechuan bean paste 1 tablespoon Chinese wine or dry sherry
Preparation time: 10 minutes Cooking time: 20 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, and deep-fry the fish until golden brown. Remove and drain on paper towels. 3. Pour off most of the oil, leaving about 1 tablespoon in the bottom of the wok. Reheat and add the spring onions, ginger, garlic, hot bean paste, wine, sugar, salt, white pepper, vinegar and chicken stock. bring to the boil, put in the fish and simmer for about 10 minutes. 4. Remove the fish to a warmed serving dish. blend the cornflour and water and stir into the wok to chicken the sauce. Pour over the fish and serve immediately.
2. Hot-Tossed Shredded Chicken in Red Oil
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1 chicken, about 1.5 kg (3 1/2 lb) 3 teaspoons salt 3 slices root ginger, peeled 1 medium onion, peeled and sliced 1 medium cucumber, shredded into matchsticks Sauce: 1 1/2 tablespoons chilli sauce 1 tablrspoon finely chopped garlic 2 slices root ginger, peeled and finely chopped 1 tablespoon peanut butter 1 spring onion, finely chopped 3 tablespoons chicken stock pinch of MSG 2 teaspoons sesame oil
Preparation time: 15 minutes Cooking time: 30 minutes 2. Arrange the cucumber shreds on a plate and place the chicken shreds on top.
3. Mix together all the ingredients for the sauce and pour over the
chicken. Serve cold.
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