Chinese Dishes - Kangaroo Tail in Red Wine Sauce

Ingredient Kangaroo tail 2 lb Potato 1 Tomato 1 Carrot 1/2 Red wine 2 oz Butter 1 slice

Seasoning

• Satay sauce 1 tbsp

• Chicken powder 1 tsp

• Sugar 1 tsp

• Salt 1 tsp

• Thickening :

• Corn starch 1 tsp

1. Blanch and drain kangaroo tail.

2. Heat butter in a hot wok. Saute satay sauce, chicken powder, sugar and salt. Add kangaroo tail and 1 oz of red wine. Simmer over heat until done.

3. Transfer kangaroo tail to a container and cover with microwave cling film. Steam for 4 hours until tender.

4. Peel and chop carrot, tomato and potato. Cook carrot in boiling water. Deep fry potato until lightly browned. Drain.

5. Serve the kangaroo tail in ca casserole. Heat 1 oz of red wine and 1 bowl of kangaroo tail gravy in a wok. Put in carrot, tomato and potato. Thicken the sauce with corn starch solution and pour over the kangaroo tail.