Text 12335, 84 rader
Skriven 2007-02-25 22:06:00 av JIM WELLER (1:123/140)
Ärende: Buddha Jumps Over Wall 2
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     Title: Buddha Jumps Over The Wall By Eileen Yin-Fei Lo Pt 2
Categories: Chinese, Seafood, Meats
  Servings: 1 batch

           con't

To prepare the bamboo shoots, remove all outer husks down to the tender,
cream-white core. Place the whole shoots in a pot with the water, cover,
and bring to a boil over high heat. If very tender, simmer for 7
minutes; if a bit tough, simmer for 20 minutes. Turn off the heat, run
cold water into the pot, and drain. Allow to cool, cut each shoot
lengthwise into 4 pieces, and reserve overnight, refrigerated.

To prepare the chicken, wash and remove the fat and membranes. Rinse
under cold running water and drain. Sprinkle the outside with the salt
and rub in well. Rinse, drain, and dry. Cut the chicken into 12 pieces
and reserve overnight, refrigerated.

To prepare the duck, prepare precisely as the chicken in the preceeding
step.

To prepare the pork feet, cut up the pork feet, if necessary, and
reserve overnight, refrigerated.

To prepare the lamb and pork, cut the lamb into 12 equal pieces and
reserve refrigerated, overnight. Cut the pork into 12 equal pieces and
reserve refrigerated, overnight.

To prepare the Smithfield ham, place the ham and water in a pot, cover,
and bring to a boil over medium heat. Lower the heat to medium and
simmer for 30 minutes. Turn off the heat, allow to rest in the liquid,
and return to room temperature. Remove, discard the liquid, cut into 12
equal pieces, and reserve, refrigerated, overnight.

To prepare the mushrooms, soak the mushrooms in hot water for 30
minutes, until softened. Wash, drain, remove the stems, and reserve
overnight, refrigerated.

Day 2: Heat a wok over high heat for 1 minute. Add the peanut oil and
heat to 350 degrees F. Place the turnips in a Chinese strainer and lower
into the oil. Blanch for 2 minutes, remove, drain over a bowl, and
reserve. Bring the oil back to 350 degrees F, blanch the carrots and
bamboo shoots similarly for 3 minutes, remove and drain, and reserve.

Bring the oil again to 350 degrees F., add the quail eggs to the wok,
and deep-fry for 2 minutes or until the eggs brown lightly. Remove,
strain, and reserve.

Remove all but 2 tablespoons of the oil from the wok and set aside. Heat
the wok over high heat for 20 seconds. When a wisp of white smoke
appears, add 2 cinnamon sticks, 2 pieces of star anise, and half the
scallions. Stir-fry until the fragrance is released, about 1 minute. Add
the reserved chicken and duck, stir, and cook for 5 minutes. Turn off
the heat, remove the entire contents of the wok to a bowl, and reserve.

Wash the wok and spatula. Heat the wok over high heat for 1 minute. Add
the 3 tablespoons of the reserved peanut oil and coat the wok with it
using a spatula. When a wisp of white smoke appears, add the remaining
cinnamon, anise, and scallions and stir for 1 minute. Add the pork feet,
lamb, and pork and cook, stirring, for 5 minutes. Turn off the heat.

Place the contents of the wok into a large pot. Add the wine, chicken
stock, and rock sugar and stir. Cover and bring to a boil over medium
heat. Add 1/2 cup of the soy sauce and stir well. Lower the heat and
simmer for 30 minutes. Raise the heat to high, add the reserved chicken
an duck and the contents of the bowl, and simmer for 15 minutes. Turn
off the heat. Allow all the contents of the pot to rest in the liquid
for 10 minutes. Empty the contents into a bowl, including the cooking
liquid, discard the scallions, and allow to cool sufficiently to handle.

While all the meats are cooking, place the reserved blanched turnips,
carrots, and bamboo shoots in a wok. Add the stock. Raise the heat to
high, mix well, stirring, and bring to a boil. Add the remaining 3
tablespoons soy sauce and stir. Lower the heat and simmer for 5 minutes.
Turn off the heat, strain, and reserve. Reserve the liquid for another
use.

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