1. Winter Bamboo Shoots with Salted Cabbage
  2. Diced Chicken with Chillis and Peppers
  3. Liver in Yu-Hsiang Sauce

Salted cabbage is used extensively in Szechuan cooking. To make salted cabbage, wash and dry the cabbage, cut into quarters, and sprinkle with 4 seeded and chopped dried chillis and 1 tablespoon salt. pack the cabbage in an earthenware jar or bowl, put a plate or lid on top, and a heavy weight. leave in a cool place to season for 5 days. the salted cabbage can also be shredded and tossed in a salad or used to flavour soups.

1. Winter Bamboo Shoots with Salted Cabbage ()
    Materials:
    2 1/2 tablespoons lard
    700 g (1 1/2 lb) canned bamboo shoots, drained and sliced
    75 g (3 oz) salted cabbage
    3 tablespoons chicken stock
    2 tablespoons soy sauce
    2 tablespoons Chinese wine or dry sherry
    1 1/2 tablespoons chicken fat
    2 teaspoons cornflour
    2 tablespoons water

    Preparation time: 20 minutes
    Cooking time: 7-8 minutes
1. Heat the lard in a wok, add the bamboo shoots and stir-fry over medium heat for 3 minutes. Add the cabbage, stock, soy sauce and wine and cook over low heat for 3 minutes.

2. Turn the heat to high, add the chicken fat and stir in the cornflour bblended with the water. Stir to chicken and serve.
2. Diced Chicken with Chillis and Peppers ()
    Materials:
    225 g (8 oz) chicken breast, cut into 2.5 cm (1 inch)cubes
    1 teaspoon salt
    1/2 teaspoon freshly ground white pepper
    1 tablespoon Chinese wine or dry sherry
    75 g (3 oz) cornflour, plus 1 tablespoon
    2 egg whites
    600 ml (1 pint) vegetable oil
    100 g (4 oz) canned bamnoo shoots, drained and cubed
    2 chillis, finely chopped
    2 spring onions, finely chopped
    2 slices roor ginger, finely chopped
    1 garlic clove, crushed
    1 teaspoon red bean curd cheese
    1 tablespoon chicken stock
    1 red pepper, cored, seeded and cut into 2.5 cm (1 inch) cubes
    2 teaspoons soy sauce
    1 teaspoon sugar

    Preparation time: 15 minutes
    Cooking time: 8 minutes
1. Mix the chicken cubes in a bowl with 1/2 teaspoon salt, white pepper, half the wine, 75 g (3 oz) of the cornflour and egg whites.

2. Heat the oil in a wok and add the chicken and bamboo shoot. Stir-fry quickly for about 3 minutes, then remove from the oil and drain on paper towels.

3. Pour off most of the oil, leaving about 1 tablespoon to coat the bottom of the wok. Reheat and add the chillis, spring onions, ginger, garlic, red bean curd, remaining salt, chicken stock, chicken, bamboo shoots, red pepper, soy sauce, sugar and reamining wine. bring to the boil. Blend the remaining cornflour with 1 tablespoon of water and stir into the wok to thicken the sauce. Serve immediately.
3. Liver in Yu-Hsiang Sauce ()
    Materials:
    6 tables vegtable oil
    450 g (1 lb) pork or lamb's liver, cut into strips
    1 1/2 teaspoons salt
    1 tablespoon cornflour
    1 egg white
    Sauce:
    3 slices root ginger, peeledand chopped
    3 garlic clover, crushed
    3 spring onions, finely chopped
    3 dried chillis, finely chopped
    2 tablespoons light soy sauce
    2 tablespoons chicken stock
    2 tablespoons wine vinegar
    2 tablespoons cornflour
    3 tablespoons water

    Preparation time: 15 minutes
    Cooking time: 8 minutes
1. Rub the liver with the salt and a half tablespoon of oil. Dredge with the cornflour then dip into the egg white to coat evenly.

2. Heat the remaining oil in a wok. Add the liver and spread the strips evenly over the surface of the wok. After 1 minute turn to cook on the other side. After another minute remove and drain on paper towels.

3. Add the ginger, garlic, spring onions and chillis to the wok and stir-fry over medium heat for 1 minute . Add the soy sauce, stock and vinegar. Blend the cornflour with the water and stir into the wok to thicken the sauce. turn up the heat and return the liver to the wok. Stir-fry quickly over hight heat for 1 minute, then serve.


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