| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | c | Smoked ham |
| 1 | tb | Oil |
| 1/2 | ts | Salt |
| 2 | Scallion stalks | |
| Chinese parsley |
INSTRUCTIONS
1. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch sections. Slice smoked ham 1/2-inch thick, then in 1-1/2-inch squares. 2. In a heatproof bowl, arrange alternating layers of chicken sections, skin-side up, and squares of ham. 3. Sprinkle with oil, using a circular motion. Season with salt. Mince scallion stalks and sprinkle over the top. 4. Steam until done (about 45 minutes). See "How-to Section". Garnish with Chinese parsley and serve. VARIATION: After step 1, toss the chicken sections gently to coat in a mixture of 1 tablespoon cornstarch; 2 tablespoons soy sauce; 2 tablespoons sherry, 2 tablespoons ginger root, minced; 1 tablespoon oil or chicken fat; 1/2 teaspon salt; and a dash of pepper. In step 2, top with the ham squares and 1 cup canned button mushrooms. Omit step 3; pick up step 4. 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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