Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Smithfield ham (thin) 1/4 c Water chestnut powder
1 Whole chicken breast -=OR=- Flour OR Cornstarch
- boned and butterflied 4 c Peanut oil; for deep-frying
4 Pieces fresh caul fat

----------------------VEGETABLE SAUCE---------------------------
2 tb Peanut oil - cut in 3-in pieces
2 Whole garlic cloves; crushed 1 tb Light soy sauce
2 sl Fresh ginger root 1 tb Chinese rice wine
4 Fresh water chestnuts -=OR=- Dry Sherry
- peeled sliced lengthwise 1/2 c Chicken broth
1/2 c Bamboo shoots 1 ts Cornstarch; dissolved in
- sliced lengthwise 1 tb Chicken broth; (cold)
4 Whole scallions

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 breast.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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