INGREDIENTS

INSTRUCTIONS

Cook chicken by the white cut method. Cool, bone and cut in 1- by
2-inch strips. 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. 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. 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:  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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 10.9mg
Sodium: 556.5mg
Potassium: 427.8mg
Carbohydrates: 5.1g
Fiber: 0g
Sugar: <1g
Protein: 8.2g