===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-24-94 (17:43)             Number: 439
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chinese Recipe 25              Conf: (37) Home Cooki
---------------------------------------------------------------------------
---------- Recipe via Meal-Master (tm) v8.00

      Title: Phoenix & Dragon
 Categories: Chinese, Poultry, Ham
      Yield: 4 servings

           - Ken Hom, Guest Chef               4    Fresh water chestnuts,
           - MM:MK VMXV03A                          Peeled and sliced lengthwise
      4    Thin slices Smithfield ham        1/2 c  Bamboo shoots, sliced
      1    Whole chicken breast (about              -lengthwise
           1 lb), boned and butterflied        4    Whole scallions, cut in
      4    Pieces fresh caul fat                    -3-in pieces
    1/4 c  Water chestnut powder, flour        1 tb Light soy sauce
           Or cornstarch                       1 tb Chinese rice wine or dry
      4 c  Peanut oil for deep-frying               -sherry
           VEGETABLE SAUCE:                  1/2 c  Chicken broth
      2 tb Peanut oil                          1 ts Cornstarch in 1 T cold
      2    Garlic cloves, crushed                   -  chicken broth
      2    Slices fresh ginger root

  This is a rather fanciful name for a very tasty dish. Phoenix is the
  chicken; Dragon is the ham. LAY 2 SLICES OF HAM on 1 side of the
  butterflied breast. Refold the breast, enclosing the ham. Lay the breast on
  a sheet of caul fat. Roll up tight. The caul is sticky, so it needs nothing
  to seal it. Dust the surface with water chestnut powder, flour or
  cornstarch. Shake off the excess. Heat the oil in a wok to 350F (moderate).
  Slide the chicken breasts into the oil, 1 by 1. When they have browned
  (about 5 minutes), remove 1 from the oil and press it. If it feels mushy,
  it needs more cooking. Remove and drain the chicken. Slice the chicken,
  crosswise diagonally, into 1/2-inch pieces. VEGETABLE SAUCE: Heat the oil
  in a wok and flavor with garlic and ginger. Remove the garlic and ginger
  and add the water chestnuts, bamboo shoots and scallions to the wok.
  Stir-fry for 30 seconds, then add soy sauce, wine or sherry, and chicken
  broth. When the liquid boils, stir in the dissolved cornstarch to thicken
  the sauce. Spread the sauce on a platter as a bed for the sliced chicken

  breast.

-----
         Jack Wells Host of the Home Cooking and Recipes sub

     The GWE BBS * Steubenville, Oh * VBBS 6.11b* VBBS Core Support Board
   WWIVnet * WWIVlink * IceNET * US Robotics DS 3-nodes * Assistant NC VNET
   [VSP] Utility Support * MUDS * Over 40,000 files On-Line * Fido-1:129/201