| 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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