Yield: 4 servings
|2||Chicken breast halves, boned|
|1 teaspoon||Garlic salt, divided|
|2 teaspoons||Sherry, divided|
|2 teaspoons||Cornstarch, divided|
|1 pounds||Shrimp, cleaned and peeled|
|3 tablespoons||Oil, divided|
|1 large||Onion, finely chopped|
|2||Celery stalks, finely chopped|
|1 tablespoon||Soy sauce|
|½ pounds||Mushrooms, sliced|
|Ginger (1"), peeled and minced|
|3||Garlic toes, peeled and minced|
|4 cups||Rice, cooked, cold|
|6 ounces||Ham, diced|
|8 ounces||Snow peas, fresh or frozen|
Note: Chow Fan is best made the day before you plan to serve it.
Cut boned chicken into ½ squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1" long. Put them in a bowl with the rest of the garlic salt, sherry and cornstarch.
Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove mixture to a large bowl.
Add remaining oil to wok, reduce heat to low and add ginger and garlic. Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque.
Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes. Serve at once.
Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.
* When Cathe originally gave me this recipe in the mid 70's it called for just ¾ cup shrimp (½ pound), ½ cup each diced onion and celery, ½ cup boiled ham (¼ lb), ½ cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken. * I like to add ½ c red bell pepper (diced) for color.