Braised Carp n Chicken Fat Recipe
Carp and chicken fat are a delightful combo and so is this Braised Carp n Chicken Fat. Braised Carp n Chicken Fat does account for a soothing as well as comfort-food meal. Go right ahead and enjoy cooking it!
Ingredients
| 1 carp (2 1/2 to 3 pounds) | ||
| Garlic | 1 Clove (5gm) | |
| Root ginger slice | 3 | |
| 4 scallion stalks | ||
| 1/4 cup chicken fat | ||
| Few drops of Tabasco Sauce | ||
| Oyster sauce | 2 Tablespoon | |
| 1 teaspoon sugar stock to cover | ||
| 2 cakes bean curd | ||
Directions
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.
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.
Chef
