Thai Steamed Fish in Garlic Sauce

INGREDIENTS:
600 grams red snapper fillet
2 leeks, shredded (finely, use the stems only)
8 big cloves garlic, sliced
3 tbsp roasted white sesame seeds, lightly crushed
3 tbsp oyster sauce
1 tbsp light soy sauce
3 tbsp chicken stock
2 tbsp sesame oil

PREPARATION:
1. Clean and Wash the fish, pat dry and cut into pieces.
2. For garlic sauce, Mix oyster sauce, soy sauce, stock, sesame oil and half
of the sliced garlic together.
3. Place the fish on a plate, steam over boiling water on high
heat for 10 minutes.
4. Arrange the leek on a serving dish and place the steamed
fish on the bed of leeks. Pour the garlic sauce over the
fish and sprinkle with sesame seeds. Return to the steamer
and steam for another 2 minutes. Remove from heat.
5. Sprinkle the remaining sliced garlic over all, and garnish
with fresh vegetables as preferred. Best when serve hot.

Chinese KUNG PAO Chicken

800 gm chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces (may use just 1 chilie if
desired)
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
~~Marinade~~
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten
~~Sauce~~
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water

Cut chicken into thin strips. Cuts easier when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.
Prepare the marinade. Add to chicken, mix well and let marinade for
15-30 minutes. Prepare the sauce.
Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add the dried chili, stir, then add the garlic and ginger and
stir to release their aroma. Add the chicken. Sliding the wok scoop to
the bottom of the wok, turn and toss for about a minute. Splash in the
sherry around the side of the wok, stirring and tossing continuously.
Add the scallions and continue to stir for another 30 to 45 seconds.
Add the well-stirred sauce to the wok. Continue to stir while it
thickens.
Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.