Pai Chiu Tung Chi

LONG-SIMMERED CHICKEN IN WHITE WINEPai Chiu Tung Li Yu

A delicious fish dish from China, Pai Chiu Tung Li Yu (by chew toong lee you) makes a beautiful dinner party dish, served with noodles and a tossed green salad. A well-chilled white Chablis wine would accompany this dish very well. Prepare the A simple but succulent dish from China, Pai Chiu Tung Chi (by chew toong gee) may be served as part of a Chinese meal. cooking liquid may be served as a separate soup course.

1 X 32 lb. chicken, cleaned

1 pint water

10 fl. oz. dry white wine

3 tablespoons soy sauce

12 tablespoons sesame seed oil

1 lb. Chinese cabbage, coarse outer leaves removed, washed and shredded (optional)

3 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

4 spring onions , chopped

4 lean bacon slices, chopped

2-inch piece fresh root ginger, peeled and chopped

1 chicken stock cube, crumbled

½ teaspoon salt

½ teaspoon white pepper

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

First make the stuffing. In a medium-sized mixing bowl, combine the rice, spring onions , bacon, ginger, stock cube, salt and pepper. Stuff the mixture into the chicken cavity and close it with a skewer or with a trussing needle and thread.

Place the chicken in a deep flameproof casserole and pour over the water. Place the casserole over moderately high heat and bring the water to the boil. Remove the casserole from the heat and place it in the oven. Bake the chicken for 1 hour.

Add the wine to the casserole and continue to cook the chicken for a further 45 minutes, or until the thigh is tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and, using two large spoons or tongs, transfer the chicken to a warmed serving dish.

Set aside and keep warm.

In a small mixing bowl, combine the soy sauce and sesame seed oil, beating with a fork until they are well blended. Pour the mixture over the chicken and serve at once.

If you want to serve the cooking liquid as a soup course, stir the cabbage into the cooking liquid. Place the casserole over carp for cooking by following the instructions given under CARP. The cooking liquid may be served as a separate soup course.

4-6 SERVINGS

1 X 3 lb. carp, cleaned and gutted

5 fl. oz. water

5 fl. oz. beef stock

10 fl. oz. dry white wine

3 tablespoons soy sauce

1 ½ tablespoons sesame seed oil

1 bunch of watercress, washed, shaken dry and shredded (optional)

STUFFING

4 tablespoons long-grain rice, washed, soaked in cold water for

30 minutes and drained

4 lean bacon slices, chopped

4 spring onions , finely chopped

1 chicken stock cube, crumbled

3-inch piece fresh root ginger, peeled and finely chopped

½ teaspoon salt -1 teaspoon white pepper

First make the stuffing. In a medium-sized mixing bowl, combine the rice, bacon, spring onions , stock cube, ginger, salt and pepper. Stuff the mixture into the carp. Close the cavity with a skewer or with a trussing needle and thread.

Place the carp in a shallow oval-shaped flameproof casserole and pour over the water. Fill the bottom part of a double boiler or steamer to a depth of 2-inches with boiling water. Place the casserole in the top part of the boiler or steamer and cover. Place the double boiler or steamer over moderate heat and steam for 45 minutes.

Pour the stock and wine into the cas-serole and continue to steam the fish for a further 45 minutes or until the flesh flakes easily when tested with a fork.

Remove the double boiler or steamer from the heat and lift out the casserole. Using slotted spoons, transfer the carp to a warmed, oval serving dish. Set aside and keep warm. Reserve the cooking liquid in the casserole.

In a small bowl, combine the soy sauce and sesame seed oil, beating with a fork until they are well blended. Pour the mixture over the fish. Serve the fish at once.

If you want to serve the cooking liquid as a soup course, stir the watercress into the cooking liquid. Place the casserole over moderate heat and, stirring frequently, bring to the boil. Boil the liquid for 2 minutes. Remove the casserole from the heat and serve.

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