METHOD
- Fill 4 small Chinese clay pot soup
dishes with 1 cup water and place in oven and heat at 120 Celsius
60min.
- Cut fish into bite size pieces
25mm x 6mm and set aside. Clean and prepare squid by scoring in a
cross pattern and cutting into 30mm x 10mm pieces. Cut chicken into
25mm pieces, clean and de-vain prawns and slit back to partially
open, place all in large bowl. Add dry cornstarch, 1 tbsp soy sauce,
rice wine and mix thoroughly. Adding water to ensure suitable
marinade base. Refrigerate 1 hr.
- Slice the straw mushrooms and baby
corn in halves lengthways and prepare capsicum into 6mm long strips.
Set aside.
- Prepare carrot by cleaning,
peeling, cutting in halves lengthways and cutting diagonally into 2mm
pieces and setting aside.
- Prepare garlic knobs, ginger and
grate finely, soak mushrooms in hot water until soft and thinly
slice 3mm. Clean bok chow, remove root end and slice all into 25mm
pieces and set aside.
- Prepare wok and heat 3 cups oil to moderate heat and pre-cook
fish pieces a few at a time and set aside, continue with prawns,
chicken and squid until complete, ensuring these are only 1/2 cooked.
Set all meat and seafood aside.
- Boil salted water in pot and place dried noodles for 2 - 3mins.
Remove and place under cold water and rinse dry.
- Clean wok and add 2 tbsp oil and heat very hot to smoking. Add
previously cooked noodles and sauté 1 - 2min and place on a serving plate and
keep noodles warm.
- Clean wok and heat to very hot and
place 2 tbsp oil and
swirl to cover wok surface. Add garlic, ginger, mushroom and
stir fry until fragrant. Approx 1min.
- Add carrot, prawns, chicken, fish, squid,
1 tsp salt, 1 tbsp soy sauce, Chinese vinegar, sesame oil, oyster
sauce, minced chili and stir fry 2mins. Add rice wine 1 cup
chicken stock and sauté further 2min.
- Add bok choy, capsicum, continue to stir fry further 2 min
and move mixture from centre off wok and note amount of liquid
forming. Add prepared cornstarch to thicken.
- Remove clay pots from oven, remove
all water and place suitable amount of prepared noodles into each
clay pot. Pour schezuan mixture over and serve.
- Enjoy
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