Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | - Ken Hom, Guest Chef MM:MK VMXV03A |
| 4 \N | Thin slices Smithfield ham |
| 1 \N | Whole chicken breast (about |
| \N \N | 1 lb), boned and butterflied |
| 4 \N | Pieces fresh caul fat |
| ¼ cup | Water chestnut powder, flour |
| \N \N | Or cornstarch |
| 4 cups | Peanut oil for deep-frying |
| \N \N | VEGETABLE SAUCE: |
| 2 tablespoons | Peanut oil |
| 2 \N | Garlic cloves, crushed |
| 2 \N | Slices fresh ginger root |
| 4 \N | Fresh water chestnuts, |
| \N \N | Peeled and sliced lengthwise |
| ½ cup | Bamboo shoots, sliced lengthwise |
| 4 \N | Whole scallions, cut in 3-in pieces |
| 1 tablespoon | Light soy sauce |
| 1 tablespoon | Chinese rice wine or dry sherry |
| ½ cup | Chicken broth |
| 1 teaspoon | Cornstarch in 1 T cold chicken broth |
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 ½-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.