1. Yellow River Carp
  2. Hot Shallow-Fried King Prawns
  3. Peking Sliced Chicken Omelettes in Garlic and Onion sauce

A major influence on northern cuisine has been the mighty Yellow River, cradle of Chinese civilization, which flows majestically across the North China Plain. Carp from the yellow River, with golden yellow scales and delicate flesh, is regarded as a particular delicacy.


1. Yellow River Carp ()
    Materials:
    1 carp, about 900 g (2 lb)
    2 teaspoons salt
    1 1/2 tablespoons plain flour
    1 1/2 tablespoons cornflour
    5 tablespoons water
    600 ml (1 pint) vegetable oil
    2 tablespoons lard
    sauce
    2 tablespoons sugar
    4 tablespoons wine vinegar
    1 tablespoon soy sauce
    2 tablespoons Chinese wine or dry sherry
    6 tablespoons water
    1 tablespoon cornflour

    Preparation time: 15 minutes
    Cooking time: about 10 minutes

1. Rub the carp inside and out with salt. Score on both sides with shallow criss-cross cuts. Blend the flour and cornflour with the water to make a batter. Turn the fish in the batter until well coated on both sides.

2. Heat the oil in a wok until smoking. Lower the fish in a wire basket into the oil and fry for 7-8 minutes. Remove, drain and keep hot.

3. Melt the lard in a pan, then add all the sauce ingredients. Stir together over medium heat for 2 minutes until the sauce becomes thick and translucent. Transfer the fish to a heated serving dish and pour the sauce over.

  
2. Hot Shallow-Fried King Prawns ()
    Materials:
    4 tablespoons vegetable oil
    2 slices root ginger, peeled and finely chopped
    2 spring onions, finely chopped
    1 garlic clove, crushed
    450 g (1 lb) uncooked king prawns, peeled and deveined
    1 1/2 tablespoons tamato ketchup
    2 tablespoons chicken stock
    3 tablespoons sugar
    1 tablespoon sherry

    Preparation time: 10 minutes
    Cooking time: about 5 minutes

1. Heat the oil in a wok until it is smoking. Add the ginger, half of the spring onions and the garlic. Toss together, then add the prawns. Continue to stir-fry for about 2 minutes, then remove from the wok and drain on paper towels.

2. Add the tomato ketchup, chicken stock, sugar and sherry. Bring to the boil over high heat and boil to reduce by one-third. Return the prawns and simmer for about 2 minutes. Sprinkle on the remaining spring onions and server on a bed of lettuce leaves.

  
3. Peking Sliced Chicken Omelettes in Garlic and Onion sauce ()
    Materials:
    3 chicken breasts, skinned and each cut into 4 slices
    1 teaspoon salt
    pinch of freshly ground white pepper
    2 eggs, beaten
    3 tablespoons vegetable oil
    2 garlic cloves, thinly sliced
    2 spring onions, finely chopped
    4 tablespoons chicken stock
    2 tablespoons wine vinegar
    pinch of MSG

    Preparation time: 10 minutes
    Cooking time: 5 minutes

1. Rub the chicken slices with a pinch of salt and pepper, then turn in the beaten eggs until well coated.

2. Heat the oil in a wok until smoking, then add the chicken pieces one by one. Reduce the heat to low and fry for 1 1/2 minutes, then turn the slices over to cook on the other side. After 30 seconds, chicken stock, remaining salt, vinegar and MSG. Leave to simmer for 2 minutes.

3. Remove the chicken slices and cut if liked into smaller pieces. Place on a heated serving dish and pour the sauce over the chicken.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw