Braised Carp In Chicken Fat #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 1 | 2.5-3 pound carp | |
| 2 | Scallion stalks | |
| 1/4 | c | Chicken fat |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 3/4 | c | Water |
INSTRUCTIONS
Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish". 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). Pour soy sauce and sherry over. Cook 1 to 2 minutes over moderate heat. 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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 210.4mg
Potassium: 37.2mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g