Phoenix And Dragon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Meats, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Smithfield ham, thin | |
| 1 | Whole chicken breast | |
| boned and butterflied | ||
| 4 | Pieces fresh caul fat | |
| 1/4 | c | Water chestnut powder |
| =OR=- Flour OR Cornstarch | ||
| 4 | c | Peanut oil, for deep-frying |
| 2 | T | Peanut oil |
| 2 | Whole garlic cloves, crushed | |
| 2 | Fresh ginger root | |
| 4 | Fresh water chestnuts | |
| peeled & sliced | ||
| lengthwise | ||
| 1/2 | c | Bamboo shoots |
| sliced lengthwise | ||
| 4 | Whole scallions | |
| cut in 3-in pieces | ||
| 1 | T | Light soy sauce |
| 1 | T | Chinese rice wine |
| =OR=- Dry Sherry | ||
| 1/2 | c | Chicken broth |
| 1 | t | Cornstarch, dissolved in |
| 1 | T | Chicken broth, cold |
INSTRUCTIONS
LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast, enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight. The caul is sticky, so it needs nothing to seal it. Dust the surface with water chestnut powder, flour or cornstarch. Shake off the excess. Heat the oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1 by 1. When they have browned (about 5 minutes), remove 1 from the oil and press it. If it feels mushy, it needs more cooking. Remove and drain the chicken. Slice the chicken, crosswise diagonally, into 1/2-inch pieces. VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok. Stir-fry for 30 seconds, then add soy sauce, wine or sherry, and chicken broth. When the liquid boils, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 73.1mg
Sodium: 158.1mg
Potassium: 286.6mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 27.8g