Kuo Tieh Yu Pien

A deliriously different way of cooking sole, Kuo Tieh Yu Pien (kwoh ti-yer you pce-en) may be served as part of a formal Chinese meal, or served with boiled rice or Chinese noodles, it makes an excellent light supper dish.

1 lb. sole fillets, cut into small strips about

2-inches by

1-inch

2½ teaspoons salt

½ teaspoon ground ginger

1 tablespoon cornflour

1 tablespoon corn oil

3 eggs, lightly beaten sufficient vegetable oil for deep-frying

3 fl. oz. sesame oil

2 fl. oz. chicken stock

2 tablespoons sherry

1 tablespoon chopped fresh parsley

1 ½ tablespoons soy sauce

1 ½ tablespoons lemon juice

A Russian chicken, rice and egg pie, Kurnic is a good way to use up leftover cooked chicken.

Sprinkle the fish strips with

½ teaspoons of salt, the ginger, cornflour and corn oil, and rub them into the flesh with your fingers. Set the fish aside at room temperature for

1 hour.

In a small mixing bowl, beat the eggs and the remaining salt together until they are well blended. Set aside.

Fill a large deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it registers 360°F on a deep-fat thermom-eter, or until a small piece of stale bread dropped into the oil browns in 50 seconds.

Carefully lower the fish strips, a few at a time, into the oil and cook them for 1 ½ minutes, or until they are lightly browned. With a slotted spoon, remove the fish strips and drain them on kitchen paper towels. Cook the remaining fish strips in the same way.

In a large frying-pan, heat the sesame oil over moderate heat. When the oil is hot, add the fish strips to the pan, in one layer if possible. (If your pan is not large enough, cook the fish in two batches.) Cook the fish for 1 minute.

Pour the beaten egg mixture over the fish strips, tilting the pan so that the oil flows freely and the fish strips move and slide in the pan. When the egg is half-set, remove the pan from the heat. With a spatula, turn the fish strips over and return the pan to the heat.

When the egg has completely set, sprinkle over the chicken stock and sherry. Turn the fish strips over once more and cook them in the liquid for 30 seconds.

With a slotted spoon or fish slice, remove the strips from the pan and arrange them, in one layer, on a large, warmed serving dish. Sprinkle over the paisley, soy sauce and lemon juice and serve at once.

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