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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into
large balls. Slice carrots 1/2" thick; then with paring knife, cut 4
evenly spaced notches into rim of each slice (don't cut into center core).
Carrots should look like little flowers. Parboil turnip & carrots in stock
until barely tender. Remove from stock & plunge pieces into cold water;
drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together
fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on
medium heat, render pieces of chicken fat.
Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly
fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &
water chestnuts, stir-frying until they are hot. Add ginger mixture, then
onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & sugar; bring to
boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
Uncover, push ingredients out of liquid, & dribble in cornstarch paste to
thicken slightly. Stir liquid to prevent lumping while it thickens to a
thick soup. Recombine, then mix in chicken oil. Remove to serving platter.
| Ingredients:
2 medium Turnips
2 small Carrots
4 Green onions
3 Fresh asparagus spears
1/2 Cup(s) Button mushrooms
1/2 Cup(s) Peeled straw mushrooms
8 Baby sweet corn
8 Fresh ginger root
1 Tablespoon(s) Tientsin preserved
2 Tablespoon(s) Peanut oil
2 Cup(s) Chicken stock
1 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1 Pinch(s) Chopped walnuts
1 Tablespoon(s) Chicken fat
1/2 Cup(s) Crab meat or shelled |
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