Run Tsa Chin Kan

A simple, succulent Chinese dish, Run Tsa Chin Kan (roh-n jah geen kah-n) may be served with egg noodles for a delicious supper dish, or as part of a formal Chinese meal.

12 oz. lambs’ liver

12 oz. lambs’ kidneys, prepared

5 tablespoons soy sauce

2 tablespoons dry sherry

2 teaspoons sugar sufficient oil for deep-frying

1 tablespoon black pepper

1 tablespoon salt

On a chopping board, slice the liver and kidneys thinly with a sharp knife. Using the knife, cut the slices into uniform strips, about l-inches by 1-inch. Place the liver strips in one medium-sized mixing bowl and the kidney strips in another.

Set aside.

In a small bowl, combine the soy sauce, sherry and sugar, beating with a fork until they are well blended. Pour equal amounts of the mixture over the liver and kidneys and gently toss the meats until they are well coated. Set aside to marinate at room temperature for 3 hours, stirring occasionally.

Fill a 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 thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.

Carefully lower the liver strips into the oil and cook for 1 minute or until they are brown and crisp. With a slotted spoon, remove the strips from the pan and set aside to drain on kitchen paper towels. Set aside and keep warm while you cook the kidney strips in the same way.

To make the dip, in a small frying-pan, fry the pepper and salt over moderately low heat for 4 minutes, stirring constantly. Remove the pan from the heat and transfer the mixture to a small serving bowl.

Serve the liver and kidney strips to-gether, with the dip.

Run Tsa Li Chi – A delightfully simple Chinese dish, Run

Tsa Li Chi (roh-n jah lee gee) may be served with rice as a lunch or supper dish, or as part of a formal Chinese meal. li lb. pork fillets

2 egg whites

1 tablespoons cornflour sufficient oil for deep-frying

1 tablespoon black pepper

1 tablespoon salt

On a chopping board, slice the pork, crosswise (against the grain), with a sharp knife. Using a mallet, beat the pork slices until they are very thin. Then, using the knife, cut the slices into uniform strips, about 3-inches by 2-inches.

Place the strips in a large mixing bowl and set aside.

In a small bowl, beat the egg whites with a fork until they are frothy. Gradually beat in the cornflour , beating until the mixture forms a smooth batter. Pour the batter into the bowl containing the pork and, using two spoons, gently toss the meat until it is well coated. Set aside for 10 minutes.

Meanwhile, fill a 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 thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.

Carefully lower the meat strips, a few at a time, into the fat and cook for 1 minute or until they are brown and crisp.

With a slotted spoon, remove the strips from the oil and drain them on kitchen paper towels. Set aside and keep warm while you cook the remaining meat strips in the same way.

To make the dip, in a small frying-pan, fry the pepper and salt over moderately low heat for 4 minutes, stirring constantly. Remove the pan from the heat and transfer the mixture to a small serving bowl.

Serve the deep-fried pork, with the dip.

Run Tsa Li Chi and Run Tsa Chin Kan are two exotic Chinese dishes.

Runner Bean

The runner bean is a perennial of the phaseolus coccineus family, native to South America but now grown all over Europe and north America. Also known as string beans and French beans, runner beans may be cooked in the same way as HARICOTS VERTS.

Runner Bean and Bacon Salad

A delicious appetizer, Runner Bean and Bacon Salad may also be served as a vegetable accompaniment to meat or poultry dishes.

6 streaky bacon slices, rinds removed 1 lb. cold cooked runner beans

6 medium-sized firm tomatoes, blanched, peeled, seeded and chopped

4 fl. oz. French Dressing

1 hard-boiled egg, finely chopped

Preheat the grill to high.

Lay the bacon slices on the rack in the grill pan. Grill the bacon, turning once, for 6 to 10 minutes or until it is crisp and has rendered all of its fat. Remove the bacon from the grill pan and drain on kitchen paper towels. Set aside.

Place the beans and tomatoes in a medium-sized shallow serving dish and crumble over the bacon. Pour over the French dressing and toss the ingredients together.

Chill the salad in the refrigerator for 30 minutes. Sprinkle over the chopped egg just before serving.

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