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1. Red-Cooked Fish
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1 carp, sea bass, mullet or mackerel, about 750 g (1 1/2 lb) 1 tablespoon dark soy sauce 3 tablespoons vegetable oil 15 g (1/2 oz) wood ears, soaked for 20 minutes, and drained 50 g (2 oz) canned bamboo shoots, drained and sliced 3 spring onions, shredded 3 slices root ginger, shredded 2 teaspoons cornflour 1 teaspoon water Sauce: 2 tablespoons drak soy sauce 2 tablespoons Chinese wine or dry sherry 2 teaspoons sugar 4 tablespoons beef stock
Preparation time: 10 minutes, plus marinating and soaking Cooking time: 15 minutes 2. Heat the oil in a wok until it smokes, add the fish and fry on both sides until golden. Add the ready-mixed sauce together with the wood ears and bamboo shoots and continue cooking gently for about 10 ginger. When the sauce has reduced by half, stir in the cornflour blended with the water, turn the fish over once, then serve.
2. Stir-Fried Minced Chicken on Crispy Rice Noodles
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225 g (8 oz) chicken meat, minced 1 1/2 teaspoons salt 2 tablespoons cornflour 1 tablespoon water 300 ml (1/2 pint) vegetable oil 75 g (3 oz) rice noodles 2 eggs, beaten lightly 3 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and diced 3 slices of cooked ham, diced 50 g (2 oz) canned bamboo shoots, drained and diced 100 g (4 oz) green beans, diced 1 teaspoon sesame oil 1 teaspoon soy sauce 2 tablespoons chicken stock pinch of freshly ground white pepper 1/2 teaspoon sugar 3 spring onions, chopped 20 pancakes
Preparation time: minutes Cooking time: minutes 2. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. put in the rice noodles - they should puff up immediately. remove from the wok and drain. 3. Reheat the oil until it is smoking, and add the chicken. Deep-fry for 30 seconds and then lift out and drain. 4. Heat a lightly oiled crepe pan, pour in the beaten eggs and cook until lightly browned underneath. Turn the omelette and cook gently on the other side. Lift out the omelette and cut into short, narrow strips.
5. Pour off all but 3 tablespoons of the oil. Reheat the wok, then add
the mushrooms, ham, bamboo shoots and green beans and stir-fry for 1
minute. Add the chicken, omelette strips, remaining salt, cornflour, soy
sauce, sesame oil, chicken stock, white pepper and sugar. bring to the
boil, stirring until thickened, then add the spring onions. Arrange the
rice noodles on a warmed serving dish and pour on the chicken mixture.
Serve with pancakes.
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