Free Recipe Braised Carp in Chicken Fat #2

Recipe Type: Free Fish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Braised Carp in Chicken Fat #2 Recipe

1 (2.5-3 pound) carp
1 Clove garlic
3 sl Fresh ginger root
4 Scallion stalks
1/4 c Chicken fat
3 dr Tabasco sauce; more or less
2 tb Oyster sauce
1 ts Sugar
Stock to cover
2 Cakes bean curd

Braised Carp in Chicken Fat #2 Preparation

1. Prepare fish as in steps 1 and 2 of Basic Braised Soy Fish . 2. Mince garlic and ginger root. Cut scallions in 2-inch sections. 3. Heat chicken fat in a large, deep pan. Stir in Tabasco and oyster sauce. Add garlic, ginger root, scallions and sugar, and stir-fry a few times. 4. Add carp and brown quickly on both sides. (The pan should now be very hot.) 5. Add enough stock to cover fish. Bring to a boil; then simmer, covered, about 15 minutes. Meanwhile, dice bean curd. 6. Transfer fish to a warm serving platter, leaving liquids in pan. Add bean curd to pan and simmer, covered, to heat through (3 to 5 minutes). 7. Arrange bean curd cubes around fish. Pour sauce over and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .

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