White Wine Sauce with Whitebait

White Sauce with Whitebait

　　1. Ingredients: 250g fresh whitebait, 2g minced scallions, 5g ginger juice, 25g wheat flour, 15g water chestnut starch, 30g milk, 150g chicken stock.

　　2. Method: Remove eyes from whitebait, wash and pat dry. Coat evenly with flour. Mix water chestnut starch with milk to make a slurry. Deep-fry whitebait in oil heated to 60% hot for 10 seconds, then remove.

　　Heat oil in pan over high heat, add minced scallions, a splash of Shaoxing rice wine and chicken stock. Add whitebait and seasonings, bring to a boil, then simmer over low heat for 10 minutes.

　　Thicken with the milk and water chestnut starch slurry, flip onto a plate, and serve.