1. Dry-Fried Shredded Eel ()
4 tablespoons vegetable oil
750 g (1 1/2 lb) eel, cut into 6 cm (2 1/2 inch) sections, then each section cut into strips, off the bone
5 slices root ginger, peeled and shredded
1 teaspoon salt
2 tablespoons Chinese wine or dry sherry
4 sticks celery, cut into strips
3 young leeks, cut into rings
1 tablespoon salted black bean, soaked and drained
1 tablespoon hot Szechuan bean paste
1 1/2 tablespoons soy sauce
1 1/2 tablespoons wine vinegar
2 tablespoons freshly chopped coriander leaves
Preparation time: 45 minutes
Cooking time: 8 minutes
2. Add the celery, leeks, black beans, bean paste, and soy sauce. Stir well together for 2 minutes then cook over low heat for another 3 minutes.
3. To serve, turn onto a heated serving dish. Sprinkle with the vinegar and freshly chopped coriander.
2. Szechuan Bang-Bang Chicken ()
1 chicken, about 1.5 kg(3 lb)
1 cucumber, cut into matchstick strips
4 tablespoons peanut butter
2 teaspoons sesame oil
1/2 teaspoon sugar
pinch of salt
2 teaspoons chicken stock
1/2 teaspoon red chilli oil
Preparation time: 15 minutes
Cooking time: 30 minutes
2. Arrange the cucumber on a serving dish and put the chicken on top.
3. Mix together the peanut butter, sesame oil, sugar, salt and stock
and spoon over the chicken. Sprinkle on the red chilli oil and serve cold.
<> Xiaoniu SuChu Hsu (¤p¤û) 1998 firstname.lastname@example.org