Text 12336, 66 rader
Skriven 2007-02-25 22:07:00 av JIM WELLER (1:123/140)
Ärende: Buddha Jumps Over Wall 3
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     Title: Buddha Jumps Over The Wall By Eileen Yin-Fei Lo Pt 3
Categories: Chinese, Seafood, Meats
  Servings: 1 batch

           con't


Wrap the reserved shark's fin, abalone, scallops, and Smithfield ham in
cheesecloth. Sew or tie to close.

For this final step, a large pot, about 3-gallon capacity, should be
used. Pour 2 cups of reserved cooking liquid from the bowl into the pot.
Place a rack on the bottom and cover with bamboo leaves trimmed to fit
the shape of the rack.

Begin layering ingredients.

Place the pork feet in a single layer on the bamboo leaf-lined rack.
Place a single layer of lamb atop the pork feet. Place a single layer of
chicken atop the lamb. Place a single layer of duck atop the chicken.
Place a single layer of pork atop the duck. Place the cheesecloth bundle
atop the pork. Ladle 1 quart of cooking liquid over the layers.

Place the mushrooms over the bundle. Layer the turnips, carrots, and
bamboo shoots over the mushrooms. Pour the remaining liquid, including
the spices, over the top. Lay the lotus leaf over the top of the pot.
Place the pot cover on the leaf to seal the pot.

Over low heat, allow the contents of the pot to simmer for 1 1/4 to 1
1/2 hours. Turn off the heat and allow the pot to rest for 10 minutes.
Remove all the foods from the pot to a large heated serving platter.
Garnish the platter with the quail eggs. Place the liquid, now a rich
broth, in a heated tureen. Remove the cheesecloth bundle to another
heated plate, discard the cheesecloth, remove the contents, slice the
abalone thinly, and arrange it with the other ingredients as an
accompaniment.

Serve in the Chinese manner: the meats and vegetables together, with
some of the broth poured over them, the rest of the broth divided into
bowls to drink.

(Note: This recipe is reprinted with permission from "The Chinese
Kitchen: Recipes, Techniques, Ingredients, History, and Memories from
America's Leading Authority on Chinese Cooking, by Eileen Yin-Fei Lo

From Rhonda Parkinson
Your Guide to Chinese Cuisine

From: Http://Chinesefood.About.Com
 
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Cheers

Jim, in Yellowknife




... Some recipes are so fancy they sound almost good enough to eat!
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