| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Ceideburg 2, Chinese, Vegetarian |
1 |
Batch |
INGREDIENTS
| 3/4 |
c |
Basic chicken stock |
| 2 |
T |
Light soy sauce |
| 1 |
T |
Sugar |
| 1 |
T |
Oriental sesame oil |
| 1 |
t |
Salt |
| 8 |
|
Dried bean-curd sheets |
|
|
soaked to soften |
|
|
Peanut oil for deep-frying |
INSTRUCTIONS
I got into the cookbooks looking for the Buddhist mock meat dishes and
ran across a bunch of other "mock" stuff, some of it vegetarian and
meant to satisfy the craving for meat and some of it meant to
represent other ingredients not available at the time. This first
recipe is for "Mock Chicken". I'm not sure if the use of chicken
stock would be permitted to a strict Buddhist vegetarian++I suspect
not++but I imagine a hearty veggie stock could be substituted. Dried
bean curd can give a surprisingly realistic impression of meat
products. Bring stock, soy, sugar, sesame oil and salt to boil. Cool.
fold bean-curd sheets into oblongs (approximately 4 by 8 inches) and
stack the sheets on top of each other, spooning the stock mixture
between each layer. Roll stacked sheets into oblong loaf, wrap in
cheesecloth and steam on rack over boiling water for 20 0minutes.
Remove cheesecloth and fry loaf in deep oil until golden. Drain and
cut into 1/2-inch diagonal slices. From "The Regional Cooking of
China" by Margaret Gin and Alfred E. Castle. 101 Productions, San
Francisco, 1975. Posted by Stephen Ceideburg; December 20 1990. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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