Braised carp in chicken fat #1

Yield: 6 Servings

Measure Ingredient
1 (2.5-3 pound) carp
2 Scallion stalks
¼ cup Chicken fat
2 tablespoons Soy sauce
2 tablespoons Sherry
¾ cup Water

1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".

2. Cut scallions in ½-inch sections. Heat chicken fat in a large, deep pan. Add scallions and stir-fry to brown lightly. Add carp and brown quickly (about 3 minutes on each side).

3. Pour soy sauce and sherry over. Cook 1 to 2 minutes over moderate heat.

4. Add water and bring to a boil; then sinmer, covered, 7 minutes more.

Gently turn fish over. Cook, covered, another 7 minutes and serve.

NOTE: Carp is noted for the delicacy and soft texture of its flesh. The chicken fat enhances these qualities. VARIATION: For the scallions, substitute 2 garlic cloves, crushed.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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