Poached Catfish (or Chicken)

Notes:
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This is a very aromatic but delicate tasting dish. Like all Chinese dishes
the work is in the preparation. The integration is really easy.

Again the quantities on the ingredients are approximate. I never measure anything.

For vegetarian version use a medium stiffness Tofu rather than meat.
Tofu should be cut into relatively large 3inx2inx0.5in pieces. Note, this
recipe will be very mild with Tofu so some additional soy sauce may be needed.

Ingredients:
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Sugar - 1 tablespoon

Sesame Seed oil - 1 tablespoon

Rice wine - 0.25 cups

Soy Sauce - 0.25 cups

Fresh Ginger - 3 slices

Garlic - 3 cloves

Juliened Green Onions - half a bunch from Jewel

Water - some... see instructions

Shitake Mushrooms (optional) - soaked in boiling hot water until soft.
                               Cut into slices.

Whole cleaned catfish or 5-6 chicken leg quarters.

Cooked Rice

Instructions:
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0. Preheat a 375F oven.

1. Use a long rectangular baking pan that's about 3 inches
deep. Actually whatever length you have that will fit the fish or
chicken.

2. Spread chopped garlic, ginger, mushrooms, green onions on the bed
of the pan.

3. Place fish/chicken on top of ingredients from step 2. Face the
chicken downwards into the pan.

4. In a separate bowl mix together: sugar, soy sauce, wine, sesame
oil.  Here's where it gets approximate: add additional water to the
mixture so that when you pour it into the pan it covers 3/4 of the
meat. If you used the mushrooms in this recipe then instead of using
plain water, use the hot water they were soaked in.

5. Pour mixture over the meat.

6. Cover the pan with tin foil and bake in oven for about 30 minutes.
Remember this is not a strict time limit. It may take only 20-25
minutes for you.

After 15 minutes you should monitor the progress but checking to see
how far done the meat is. You don't want to overcook the fish. As soon
as the flesh on the fish turns white and is easily cut thru it's
done. The chicken is done if you poke it and clear (rather than bloody
red) liquid emerges from it.  At this half way point it's a good idea
to baste the meat with the liquid around it.

7. When done serve with rice. The poaching liquid makes a very
aromatic sauce to spread on the rice.