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Chow Fan
Ingredients:
2 Chicken breast halves, boned
1 t Garlic salt, divided
2 t Sherry, divided
2 t Cornstarch, divided
1 lb Shrimp, cleaned and peeled
3 T Oil, divided
1 lg Onion, finely chopped
2 Celery stalks, finely -chopped
1 T Soy sauce
1/2 lb Mushrooms, sliced Ginger (1"), peeled -and minced
3 Garlic toes, peeled -and minced
4 c Rice, cooked, cold
6 oz Ham, diced
8 oz Snow peas, fresh or frozen
2 Eggs, beaten
Preparation:
*Note: Chow Fan is best made the day before you plan to
serve it.
- Cut boned chicken into 1/2 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 stir-fry 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. Stir-fry 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.
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