Yield: 1 Servings
|2 tablespoons||Baking powder|
|\N \N||Flour to dust|
|\N \N||Oil to fry and for the dough|
|5 ounces||Soaked chinese mushrooms|
|7 ounces||Bamboo shoots|
|4 \N||Cloves garlic|
|\N \N||Oil for frying|
|4 tablespoons||Soy sauce|
|4 tablespoons||Rice wine (or white wine)|
|½ litre||Chicken broth or water|
|2 tablespoons||+ 2 tsp cornstarch; stirred in 180 ml water|
|4 teaspoons||Sesame oil|
Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change.
Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown.
Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch long slices. Peel and chop garlic finely.
Heat pan, put a little oil in it and stir-fry vegetables. Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil.
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@...> on Nov 10, 1997