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Print this Recipe    Phoenix Dragon

Phoenix & Dragon
Yield: 4 servings

4 thin slices Smithfield ham
1 whole chicken breast boned and butterflied
4 pieces fresh caul fat
1/4 cup water chestnut powder, flour or cornstarch
4 cups peanut oil

2 tb peanut oil
2 whole garlic cloves, crushed
2 sl fresh ginger root
4 fresh water chestnuts peeled, sliced lengthwise
1/2 cup bamboo shoots sliced lengthwise
4 whole scallions cut in 3-in pieces
1 tb light soy sauce
1 tb chinese rice wine or dry sherry
1/2 cup chicken broth
1 ts cornstarch, dissolved in 1 tb chicken broth

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 1/2-inch 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. Stir-fry 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 sliced chicken


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