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Braised Carp In Chicken Fat I |
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Serves: 6
Print this Recipe
1 carp (2 1/2 to 3 pounds)
2 stalks scallions
1/4 cup chicken fat
2 tablespoons soy sauce
2 tablespoons sherry
1/4 cup water
1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour.
2. Cut scallions in 1/2-inch sections. Heat chicken fat in a large, deep pan. Add scallions and stir-fry to brown lightly. Add carp and brown quickly (about 3 minutes on each side).
3. Pour soy sauce and sherry over. Cook 1 to 2 minutes over moderate heat.
4. Add water and bring to a boil; then simmer, covered, 7 minutes more. Gently turn fish over. Cook, covered, another 7 minutes and serve.
NOTE: Carp is noted for the delicacy and soft texture of its flesh. The chicken fat enhances these qualities.
VARIATION:
* For the scallions, substitute 2 garlic cloves, crushed.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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