INGREDIENTS

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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