Yu Hsiang Jou Si (you shee-ang roh-s’) is a dish from Szechuan in Western China, which has a tradition of cooking meat dishes using ingredients more usually used in the preparation of fish or shellfish dishes. Serve this delicious and spicy dish with boiled rice for an unusual and exotic supper or as part of a Chinese meal. Salted black beans, Chinese mushrooms and ‘wood ear’ fungi may be obtained from Chinese delicatessens.
1 lb. pork fillets, thinly sliced and shredded
4 tablespoons soy sauce
2 teaspoons cornflour , mixed to a paste with
2 table spoons water
5 tablespoons vegetable oil
2 tablespoons fried salted black beans, soaked in cold water for
15 minutes, drained and chopped
2 small dried chilli peppers, finely chopped
2 garlic cloves, crushed
4 dried Chinese mushrooms, soaked in cold water for
20 minutes, drained and finely chopped
1 young leek, white part only, trimmed, cleaned and finely chopped
1 tablespoon ‘wood ear’ fungi (optional)
1-inch piece fresh root ginger, peeled and finely chopped
3 oz. bamboo shoots, finely chopped
2 teaspoons sesame oil
1 ½ tablespoons wine vinegar
2 tablespoons dry sherry
½ teaspoons sugar
In a medium-sized mixing bowl, combine the shredded pork and 2 tablespoons of soy sauce. Using your fingers, work the soy sauce into the meat. Add the corn-flour mixture and stir to blend thoroughly. Set the mixture aside for 10 minutes.
In a large, deep frying-pan, heat
3 tablespoons of vegetable oil over mod-erate heat. When the oil is hot, add the pork mixture, spreading it out over the bottom of the pan, and fry, stirring constantly, for
1 minute. With a slotted spoon, transfer the pork mixture to a plate and set aside.
Add the remaining oil to the pan. When it is hot, add the black beans and chilli peppers and stir-fry for 10 seconds.
Increase the heat to moderately high and add the garlic, mushrooms, leek, ‘wood ear’ fungi (if you are using it), ginger and bamboo shoots. Stir-fry the mixture for
3 minutes. Return the pork to the pan and stir in the sesame oil, the remaining soy sauce, the vinegar, sherry and sugar. Stir-fry the mixture for
1 ½ chicken stock
1-inch piece fresh root ginger, peeled and sliced
2 spring onions , trimmed and cut into
4 lb. chicken, oven-ready &&&?
4 slices Parma ham, cut into julienne strips
2 lb. broccoli, trimmed and cleaned
2 teaspoons soy sauce
1 teaspoon cornflour , mixed with
1 tablespoon water
Place the chicken stock, ginger and spring onions in a large saucepan. Set the pan over high heat and bring the liquid to the boil. Add the chicken and, if the liquid does not fully cover the chicken, pour in some boiling water. Bring the liquid to the boil again. Cover the pan and reduce the heat to low. Simmer for 30 minutes.
Remove the pan from the heat and leave the chicken in the covered pan for 2 hours. During this time, it will cook through.
Using two large forks, remove the chicken from the pan and place it on a carving board. Remove the flesh from the bones, discarding the skin, and cut the flesh into serving pieces. Arrange the pieces of chicken and the ham on a warmed serving dish and keep warm.
Pour off and discard all but 15 fluid ounces of the stock. Strain the stock and return it to the pan. Place the pan over high heat and bring the stock to the boil. Add the broccoli and bring the liquid back to the boil. Remove the pan from the heat and leave the broccoli in the hot stock for 5 minutes.
Drain the broccoli, reserving 4 fluid ounces of the stock. Arrange the broccoli around the chicken and ham. Keep warm.
Combine the soy sauce and reserved stock in a saucepan. Set the pan over high heat and bring the liquid to the boil. Add the cornflour mixture and, when the liquid thickens slightly, remove the pan from the heat and pour the liquid over the chicken and ham. Serve immediately.