| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Poultry |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 1/2 |
lb |
Young chicken |
| 1/2 |
lb |
Cooked ham |
| 4 |
c |
Green cabbage or broccoli |
| 1/2 |
tb |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Monosodium glutamate |
| 1 |
tb |
Cornstarch (corn flour) |
| 1 |
ts |
Sesame seed oil |
INSTRUCTIONS
This colorful dish is also very simple to make. Kin Hwa refers to the
delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally served
with the head as a center piece.
Clean the chicken, plunge it into a pot of boiling water, immediately turn
off the heat and put on a tight lid. Leave the chicken in the hot water for
an hour, then take it out and leave it to cool.
Carefully remove the meat from the bone but keep the skin on; cut the
chicken into 24 pieces. Cut the ham into 24 thin slices.
Arrange the chicken and ham slices in alternating overlapping layers on a
plate, and steam for 10 minutes. Meanwhile parboil the greens in chicken
stock until soft, then arrange them around the chicken and ham.
In a little saucepan, warm about half a cup of chicken stock with salt,
sugar, monosodium glutamate and cornstarch (corn flour); stir to make it
smooth; add sesame seed oil and pour it over the chicken and ham. Serve
either as a starter for a banquet or as a main course for an informal meal.
From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc,
1979. ISBN 0-89009-598-1
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”