White Cut Chicken and Vegetables

INGREDIENTS

INSTRUCTIONS

1. Cook chicken by the white cut method. Cool, bone and cut in 1- by 2-inch
strips.
2. Cut smoked ham in 1/8-inch slices, then in 1- and 2-inch strips. Arrange
ham and chicken on a serving platter, in an alternating striped pattern.
3. Break broccoli in flowerets and plunge into boiling salted water.
Parboil until tender but still crunchy. Drain; chill immediately under cold
running water, then drain again. Arrange decoratively on the serving
platter.
4. Prepare any sauce for white cut chicken and vegetables (see recipes
"Simple Sauce ...", "Egg Yolk Sauce ...", or "Milk Sauce for White Cut
Chicken"). Pour over both meat and vegetable and serve.
NOTE: This dish, sometimes called Gold and Jade, appears frequently at
formal dinners and wedding banquets. It's sometimes garnished with real
flowers, such as yellow or white crysanthemums, white roses or lilies.
  VARIATIONS:
1. For the broccoli, substitute cauliflower (broken in flowerets and
parboiled), and freshly cooked green peas, or asparagus tips. Or substitute
raw carrots, cucumbers and tomatoes, cut in flower-like shapes.
2. Cut cooked chicken and ham in thin slices. In step 2, arrange sandwich
style on the platter, with a slice of ham between 2 slices of chicken.
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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