1. Peking Sliced Fish Pepperpot Soup
  2. Fried Pork Kidney

The Chinese make extensive use of nuts of all kinds. here, chicken strips are dipped in chopped walnuts for a really unusual, crunchy-textured dish. Serve rice or noodles to give balance to this high-protein meal.


1. Peking Sliced Fish Pepperpot Soup ()
    Materials:
    225 g (8 oz) fish fillets (any firm-fleshed fish will do)
    1 tablespoon cornflour
    1 egg white, lightly beanten
    1 1/2 teaspoon salt
    600 ml (1 pint) vegetable oil
    900 ml (1 1/2 pints) chicken stock
    2 thin slices root ginger, peeled and finely chopped
    1 garlic clove, crushed
    pinch of MSG
    2 tablespoons wine vinegar
    1/2 teaspoon freshly ground white pepper
    2 spring onions, finely chopped

    Preparation time: 10 minutes
    Cooking time: about 5 minutes

1. Cut the fish into 2.5 cm (1 inch) strips. Mix together the cornflour, egg white and a pinch of salt and toss the fish strips in this mixture. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. gently put in the fish strips one by one. Deep-fry for about 1 minute, lift out and drain on paper towels.

2. Heat the stock in a pan and add the ginger, garlic, remaining salt, and MSG. bring to the boil and simmer for about 1 minute. Add the fish, vinegar and pepper. Simmer for about 3 or soup tureen. Sprinkle the soup with the spring onions and serve immediately.

  
2. Fried Pork Kidney ()
    Materials:
    225 g (8 oz) pigs' kidneys
    1/2 teaspoon salt
    1 tablespoon cornflour
    4 tablespoons vegetable oil
    1 spring onion, finely chopped
    1 slices root ginger, peeled and finely chopped
    1 garlic clove, crushed
    10 g (1/4 oz) dried wood ears, soaked for 20 minutes, and drained
    50 g (2 oz) bamboo shoots, finely sliced
    50 g (2 oz) canned water chestnuts, drained and finely sliced
    100 g (4 oz) cabbage, spinach or lettuce, cut into 2.5 cm 91 inch) strips and blanched
    1 tablespoon wine vinegar
    2 tablespoons soy sauce
    1 tablespoon chicken stock

    Preparation time: 20 minutes, plus soaking
    Cooking time: 5 minutes

1. Split each kidney in half lengthways, and skin and core. Score the surface of each kidney in a diagonal criss-cross pattern, then cut into about 8 pieces. Toss the kidneys with the salt and half the cornflour.

2. Heat 2 tablespoons oil in a wok until smoking, then toss in the kidney pieces. These should quickly curl up to form flowers. Remove with a slotted spoon and keep warm.

3. Heat the remaining oil in the wok and add the spring onion, ginger and garlic. Stir together for a few seconds then put in the wood ears, bamboo shoots, water chestnuts, cabbage and vinegar. Cook together for 1 minute.

4. Blend the remaining cornflour with the soy sauce and chicken stock. Add to the wok to thicken the sauce. Bring back to the boil and return the kidney flowers to heat through. Serve immediately.


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