Title: Stir-Fried Scallops in a Basket
Categories: Poultry
Yield: 4 Servings
| 12 | | Chicken breast |
| 12 | | Slices giant bamboo shoot |
| 12 | | Slices carrot |
| 12 | | Thinly sliced broccoli |
| 2 | c | Shredded lettuce |
| 2 | | Medium potatoes |
| 1/2 | ts | Salt |
| 4 | c | Oil for deep frying |
| 3 | | Slices fresh ginger |
| 1 | | Clove garlic, crushed |
| 2 | tb | Peanut oil |
| 1 | ds | Salt |
| 2/3 | c | Chicken stock |
| 2 | tb | Gin |
| 1/2 | ts | Sugar |
| 1/4 | ts | White pepper |
| 2 | ts | Thin soy sauce |
| 1 | tb | Cornstarch paste |
Preparation: Slice bamboo shoot across grain into 2" triangles. Peel &
slice carrots on bias. Remove strings from peas & wash. If substituting
broccoli, use peeled stems only; slice thinly on bias. Shred lettuce;
arrange like nest on round 10" serving plate. Making Potato Basket: Peel,
then coarsely shred potatoes. Or, slice potatoes into thin matchsticks.
Rinse potatoes in cold water twice; soak them 30 minutes in cold salted
water; rinse & drain. Slowly heat deep-frying oil in wok to medium hot;
test potato slice: it should brown in 30 seconds. Dust potatoes with
cornstarch so they will stick together when fried. Arrange them in a
cross-hatch pattern on Chinese wire strainer or other suitable strainer to
form deep basket. Press them in position with another strainer. If you use
bowl for pressing, heat it first, because you don't want to cool frying
oil. Immerse in oil & deep-fry until potatoes begin to brown. Remove from
oil; take away top strainer only; drain; reserve. When ready to serve, heat
oil to very hot, but not smoking; deep-fry potatoes in strainer again until
they are brown & crisp. Place basket in nest of lettuce. Blanching: Dip
scallops in hot but not boiling water; remove in 15 seconds when scallops
are warmed: don`t allow them to cook. Stir-frying: As you heat wok to
medium hot, stir-fry ginger slices & garlic to flavor wok; remove when they
start to brown; discard. When wok is hot, add peanut oil & salt; stir. Add
bamboo shoots & carrots; stir-fry 1 minute. Add stock. When stock boils,
add scallops, snow peas, sugar, white pepper, gin & soy sauce. Stir 1
minute. Add cornstarch paste to thicken. Transfer to potato basket. Serve.
Serves 4 ~---