1. Dry-Fried Shredded Eel
  2. Szechuan Bang-Bang Chicken

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

1. Heat the oil in a wok. Add the eel and ginger and stir-fry for 3 minutes over medium heat, spreading the strips over the surface of the wok. Sprinkle with the salt and wine.

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

1. Place the chicken in a large pan and cover with water. bring to the boil and simmer for 30 minutes. Remove the chicken, allow to cool and take the meat off the bone. Cut into match stick strips.

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) 1998    suchu@techart.nia.edu.tw