| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 2 | t | Cornstarch |
| 1/2 | t | Salt |
| 1 | t | Peanut oil |
| 1 | T | Soy sauce |
| 1/4 | c | Smoked ham |
| 1/2 | c | Stock |
| 1 | T | Cornstarch |
| 1 | T | Soy sauce |
| 3 | T | Water |
INSTRUCTIONS
Skin and bone chicken; then mince coarsely or grind. Combine with cornstarch, salt, oil and soy sauce. Spread chicken mixture out flat like a pancake in a shallow heatproof dish. Mince or grind ham and sprinkle over the top. Steam until done (about 15 minutes). See "How-to Section". Heat stock. Meanwhile blend remaining cornstarch and soy sauce to a paste with cold water. Then stir in to thicken. Pour over steamed chicken and serve. 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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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 75mg
Sodium: 864.1mg
Potassium: 274.4mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: 27.9g