Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 29

SERVES 4

FOR THE SPICY SOUP STOCK BASE

2 tablespoons groundnut oil

3–4 long dried Sichuan chillies or long dried chillies

50g/2oz whole Sichuan peppercorns

1 tablespoon chilli bean sauce

1 tablespoon chilli sauce

1.7 litres/3 pints hot vegetable stock

2 star anise

6 dried Chinese mushrooms

1 small handful of dried tangerine peel or zest of 1 orange

250ml/9fl oz chilli oil

2.5cm/1 inch piece of fresh root ginger, peeled

250g/9oz fish balls

250g/9oz fish cake, sliced

2 medium red chillies, deseeded and sliced

1 small handful of Chinese cabbage/leaf, sliced 2.5cm/1 inch thick

1 small handful of deep-fried dofu

1 small handful of fresh dofu, cut into 2.5cm/1 inch chunks

1 large spring onion, roughly chopped

FOR THE POT

1 plate each of:

thin slices of beef, pork fillet and lamb

raw prawns, shelled and deveined

slices of monkfish

fish balls

fresh squid rings

Chinese cabbage/leaf, shredded

dried vermicelli mung bean noodles, pre-soaked in hot water for 5–6 minutes and drained

fresh firm dofu, cut into chunks

enoki mushrooms and baby corn

VINEGAR, CHILLI AND SOY DIPPING SAUCE

To share on the table:

3 tablespoons Chinkiang black rice vinegar or balsamic vinegar

3 tablespoons light soy sauce

1 red chilli, deseeded and finely chopped

SPECIAL TAIWANESE DIPPING SAUCE

To serve 1:

1 egg yolk

1 tablespoon oriental satay/barbeque sauce

1 tablespoon light soy sauce

1 tablespoon finely chopped fresh coriander

1 tablespoon finely sliced spring onion

1 First make the spicy soup stock base. Heat a 2 litre/31/2 pint capacity wok over a high heat and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir-fry until fragrant.

2 Add the chilli bean sauce and chilli sauce and then pour in the stock. Add the star anise, dried mushrooms, tangerine peel or orange zest, chilli oil and ginger and bring to the boil, then reduce the heat to low-medium and simmer for 20 minutes.

3 Ten minutes before serving, add the remaining spicy soup stock base ingredients.

4 Whilst the stock is simmering, place all the ingredients for the pot on serving plates, cover with clingfilm and put into the fridge. To make the vinegar, chilli and soy dipping sauce combine all the ingredients and put to one side.

5 To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Let each guest prepare their own Taiwanese dipping sauce at the table. Serve with the vinegar, chilli and soy dipping sauce, too.