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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 6 Servings

INGREDIENTS

1 (large) chicken breast
1 ts Cornstarch
1/2 ts Salt
2 tb Sherry
1/4 lb Smoked ham
12 (small) fresh mushrooms
4 tb Oil

INSTRUCTIONS

1. Skin and bone chicken breast; cut against the grain in slices 1/8-inch
thick, then in 1-inch circles.
2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let
stand 10 minutes, turning occasionally.
3. Slice smoked ham 1/8-inch thick, then in 1-inch circles. Remove mushroom
stems. On small skewers alternately thread chicken, ham and mushrooms.
4. Pour oil into a shallow dish and rotate skewers in dish to coat
ingredients with oil.
5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and
roast, turning once or twice until done (10 to 15 minutes). Remove
ingredients from skewers and serve.
NOTE: This modernized version is best eaten immediately, but can, if
necessary, be reheated in a slow (200-degree) oven. It may also be broiled
8 to 10 minutes; or cooked outdoors on a charcoal grill or hibachi.
  VARIATIONS:
1. For the smoked ham, substitute roast pork; or use 1/8 pound ham, 1/8
pound roast pork.
2. For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3
slices.
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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