Recipe - Phoenix And Dragon

4 sl Smithfield ham (thin)
1 Whole chicken breast
boned and butterflied
4 Pieces fresh caul fat
One fourth cup Water chestnut powder
=OR= Flour OR Cornstarch
4 cup Peanut oil; for deepfrying

VEGETABLE SAUCE
2 tablespoon Peanut oil
2 Whole garlic cloves; crushed
2 sl Fresh ginger root
4 Fresh water chestnuts
peeled & cut or sliced up lengthwise
One half cup Bamboo shoots
cut or sliced up lengthwise
4 Whole scallions
cut in 3in pieces
1 tablespoon Light soy sauce
1 tablespoon Chinese rice wine
=OR= Dry Sherry
One half cup Chicken broth
1 teaspoon Cornstarch; dissolved in
1 tablespoon Chicken broth; (cold)

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 1/2inch 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. Stirfry 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 cut or sliced up chicken breast.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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