  |
        |
|
  |
 |
|
|
 Tomatoes are plentiful in Peking during the summer and are often cooked with beef.
|
1. Fish in Vinegar Sauce
( )
2 tablespoons vegetable oil 3 spring onions, white part only, cut into 2.5 cm (1 inch) sections 450 g (1 lb) white fish fillets, each fillet cut in half 2 tablespoons Chinese wine or dry sherry 2 tablespoons soy sauce 3 tablespoons wine vinegar 150 ml (1/4 pint) chicken stock 1 teaspoon chopped root ginger 2 tablespoons sugar 2 teaspoons cornflour 1 teaspoon sesame oil Preparation time: 10 minutes Cooking time: 15 minutes 2. Add the soy sauce, half the vinegar, the chicken stock, ginger and half the sugar. Bring to the boil, then simmer for 5 minutes. 3. Mix the remaining sugar with the remaining vinegar and the cornflour. Stir into the wok and thicken the sauce. Sprinkle on the sesame oil just before serving.
2. Deep-Fried Chicken Pieces
( )
6 chicken joints, skinned and cut into pieces 2 spring onions, finely chopped 3 thin slices root ginger 2 pieces star anise 3 tablespoons soy sauce 1 tablespoon cornflour 1 egg white 600 ml (1 pint) vegetable oil sesame oil, for sprinkling 1 1/2 teaspoons salt 1 teaspoon pepper Preparation time: 15 minutes plus seasoning Cooking time: 5-6 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 put in the chicken pieces. Fry for about 3 minutes, then remove and drain. Reheat the oil and fry the chicken pieces again until brwon. Remove and drain thoroughly on paper towels. Arrange on a serving dish and sprinkle with sesame oil.
3. Mix together the salt and pepper and use as a dip for the chicken
pieces.
|
 < |