| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Spring chicken |
| 1 |
c |
Smoked ham |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
|
Scallion stalks |
|
|
Chinese parsley |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch
sections. Slice smoked ham 1/2-inch thick, then in 1-1/2-inch squares.
2. In a heatproof bowl, arrange alternating layers of chicken sections,
skin-side up, and squares of ham.
3. Sprinkle with oil, using a circular motion. Season with salt. Mince
scallion stalks and sprinkle over the top.
4. Steam until done (about 45 minutes). See "How-to Section". Garnish with
Chinese parsley and serve. VARIATION: After step 1, toss the chicken
sections gently to coat in a mixture of 1 tablespoon cornstarch; 2
tablespoons soy sauce; 2 tablespoons sherry, 2 tablespoons ginger root,
minced; 1 tablespoon oil or chicken fat; 1/2 teaspon salt; and a dash of
pepper. In step 2, top with the ham squares and 1 cup canned button
mushrooms. Omit step 3; pick up step 4.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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