Recipe - Chow Fan

2 Chicken breast halves, boned
1 teaspoon Garlic salt, divided
2 teaspoon Sherry, divided
2 teaspoon Cornstarch, divided
1 pound Shrimp, cleaned and peeled
3 tablespoon Oil, divided
1 lg Onion, finely chopped
2 Celery stalks, finely
chopped
1 tablespoon Soy sauce
One half pound Mushrooms, cut or sliced up
Ginger (1"), peeled
and minced
3 Garlic toes, peeled
and minced
4 cup Rice, cooked, cold
6 ounce Ham, minced
8 ounce Snow peas, fresh or frozen
2 Eggs, beaten

Note: Chow Fan is best made the day before you plan to serve it.

Cut boned chicken into One half 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 stirfry 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. Stirfry 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.

Vicki's notes:

* When Cathe originally gave me this recipe in the mid 70's it called for
just Three fourths cup shrimp (One half pound), One half cup each minced onion and celery, 1/2
cup boiled ham (One fourth lb), One half 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 One half c
red bell pepper ( minced ) for color.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini