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Braised Carp in Chicken Fat #1



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Braised Carp in Chicken Fat #1

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".

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 sinmer, 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.

Ingredients:

1 (2.5-3 pound) carp
2 Scallion stalks
1/4 c Chicken fat
2 tb Soy sauce
2 tb Sherry
3/4 c Water

Serves:

6 Servings

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