Steamed chicken and ham
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 1 | cup | Smoked ham |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Salt |
| 2 | Scallion stalks | |
| Chinese parsley | ||
Directions
1. With a cleaver, chop chicken, bones and all, in 1-½- to 2-inch sections. Slice smoked ham ½-inch thick, then in 1-½-inch squares.
2. In a heatproof bowl, arrange alternating layers of chicken sections, skin-side up, and squares of ham.
3. Sprinkle with oil, using a circular motion. Season with salt. Mince scallion stalks and sprinkle over the top.
4. Steam until done (about 45 minutes). See "How-to Section". Garnish with Chinese parsley and serve. VARIATION: After step 1, toss the chicken sections gently to coat in a mixture of 1 tablespoon cornstarch; 2 tablespoons soy sauce; 2 tablespoons sherry, 2 tablespoons ginger root, minced; 1 tablespoon oil or chicken fat; ½ teaspon salt; and a dash of pepper. In step 2, top with the ham squares and 1 cup canned button mushrooms. Omit step 3; pick up step 4.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .