Recipe - Steamed Chicken And Ham

1 Spring chicken
1 cup Smoked ham
1 tablespoon Oil
One half teaspoon Salt
2 Scallion stalks
Chinese parsley

1. With a cleaver, chop chicken, bones and all, in 1One half to 2inch
sections. Slice smoked ham 1/2inch thick, then in 11/2inch squares.

2. In a heatproof bowl, arrange alternating layers of chicken sections,
skinside 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 "Howto 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; One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.