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Braised Carp N Chicken Fat

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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
  Carp 3 Pound, pounded (1 fish)
  Garlic 1 Clove (5 gm)
  Fresh ginger root slices 3
  Scallion stalks 4
  Chicken fat 1⁄4 Cup (4 tbs)
  Tabasco sauce 3 Drop
  Oyster sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Stock 2 Cup (32 tbs)
  Bean curd cake 2
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.

Recipe Summary

Cuisine: 
Chinese
Method: 
Braising
Ingredient: 
Fish

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