Phoenix And Dragon Recipes

Steps:

• You will also need: 2 pieces of caul fat (A fatty diaphragm membrane from a pig or sheep intestine that resembles fine netting).
• Lay 2 slices of the ham on one side of the butterflied chicken breast.
• Refold the breast,enclosing the ham.
• Lay the breast on a sheet of caul fat.
• Roll up tight.
• Dust the surface with flour shaking off excess.
• Heat oil in a wok to 350°F.
• Slide the chicken breast into the oil 1 by 1 when they brown (about 5 minutes) remove 1 from the oil and press down on it if it still feels mushy it needs more cooking.
• Remove and drain the chicken.
• Slice the chicken crosswise diagonally, into 1/2 pieces.
• Vegetable Sauce:.
• Heat the 2 Tb of oil in a wok and flavor with garlic and ginger for a few seconds (do not let burn).
• 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,rice wine and chicken broth.
• When the liquid boils, stir in dissolved cornstarch to thicken the sauce.
• Spread the sauce on a platter as a bed for the chicken.