| 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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