| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Peanut oil |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Smoked ham |
| 1/2 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Skin and bone chicken; then mince coarsely or grind. Combine with
cornstarch, salt, oil and soy sauce.
2. Spread chicken mixture out flat like a pancake in a shallow heatproof
dish. Mince or grind ham and sprinkle over the top.
3. Steam until done (about 15 minutes). See "How-to Section".
4. 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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