Braised carp in chicken fat #2

Yield: 6 Servings

Measure Ingredient
1 (2.5-3 pound) carp
1 Clove garlic
3 slices Fresh ginger root
4 Scallion stalks
¼ cup Chicken fat
3 drops Tabasco sauce; more or less
2 tablespoons Oyster sauce
1 teaspoon Sugar
Stock to cover
2 Cakes bean curd

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

2. Mince garlic and ginger root. Cut scallions in 2-inch sections.

3. Heat chicken fat in a large, deep pan. Stir in Tabasco and oyster sauce.

Add garlic, ginger root, scallions and sugar, and stir-fry a few times.

4. Add carp and brown quickly on both sides. (The pan should now be very hot.)

5. Add enough stock to cover fish. Bring to a boil; then simmer, covered, about 15 minutes. Meanwhile, dice bean curd.

6. Transfer fish to a warm serving platter, leaving liquids in pan. Add bean curd to pan and simmer, covered, to heat through (3 to 5 minutes).

7. Arrange bean curd cubes around fish. Pour sauce over and serve.

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

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