Name: Chow Fan
Ingredients: 2 Chicken breast halves, boned; 1 ts Garlic salt, divided; 2 ts Sherry, divided; 2 ts Cornstarch, divided; 1 lb Shrimp, cleaned and peeled; 3 tb Oil, divided; 1 lg Onion, finely chopped; 2 Celery stalks, finely chopped; 1 tb Soy sauce; 1/2 lb Mushrooms, sliced; Ginger (1"), peeled and minced; 3 Garlic toes, peeled and minced; 4 c Rice, cooked, cold; 6 oz Ham, diced; 8 oz Snow peas, fresh or frozen; 2 Eggs, beaten

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Chinese, Cathe	4	Servings

INGREDIENTS

2		Chicken breast halves, boned
1	ts	Garlic salt, divided
2	ts	Sherry, divided
2	ts	Cornstarch, divided
1	lb	Shrimp, cleaned and peeled
3	tb	Oil, divided
1	lg	Onion, finely chopped
2		Celery stalks, finely chopped
1	tb	Soy sauce
1/2	lb	Mushrooms, sliced
		Ginger (1"), peeled and minced
3		Garlic toes, peeled and minced
4	c	Rice, cooked, cold
6	oz	Ham, diced
8	oz	Snow peas, fresh or frozen
2		Eggs, beaten

INSTRUCTIONS

Note:  Chow Fan is best made the day before you plan to serve it.
Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half
the garlic salt, half the sherry and half the cornstarch. Cut the peeled
shrimp into pieces 1" long. Put them in a bowl with the rest of the garlic
salt, sherry and cornstarch.
Heat 2 T oil over high heat in a wok or large pan. Add onions and celery
and stir-fry for 2 minutes.  Add soy sauce; reduce heat to medium, cover
and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove
mixture to a large bowl.
Add remaining oil to wok, reduce heat to low and add ginger and garlic.
Brown lightly, stirring constantly to avoid burning. Add chicken and
shrimp.  Stir-fry two minutes, or until shrimp are pink and opaque.
Add cooked rice, onion mixture and ham.  Stir until hot. Remove from heat,
put into a storage container and chill overnight. When ready to serve,
reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make
a well in the center of the wok and stir in the beaten eggs. Stir them as
they cook, about 3 minutes, so they scramble and mix with the other
ingredients. Cover and cook over medium heat another couple of minutes.
Serve at once.
Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.
Vicki's notes:
*  When Cathe originally gave me this recipe in the mid 70's it called for
just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 1/2
cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and
sprouts. Also, just 1 clove garlic, which was heated with the ginger
(discarded when brown) before cooking the chicken. * I like to add 1/2 c
red bell pepper (diced) for color.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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