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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.
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1. Peking Sliced Fish Pepperpot Soup ()
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 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 ()
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 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.
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<> Xiaoniu SuChu Hsu (¤p¤û) 1998 suchu@techart.nia.edu.tw |