Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breast halves, boned 1/2 lb Mushrooms, sliced
1 ts Garlic salt, divided Ginger (1"), peeled
2 ts Sherry, divided -and minced
2 ts Cornstarch, divided 3 Garlic toes, peeled
1 lb Shrimp, cleaned and peeled -and minced
3 tb Oil, divided 4 c Rice, cooked, cold
1 lg Onion, finely chopped 6 oz Ham, diced
2 Celery stalks, finely 8 oz Snow peas, fresh or frozen
-chopped 2 Eggs, beaten
1 tb Soy sauce

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.

Vicki's notes:

* When Cathe originally gave me this recipe in the mid 70's it
called for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion
and celery, 1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just
tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was
heated with the ginger (discarded when brown) before cooking the
chicken. * I like to add 1/2 c red bell pepper (diced) for color.

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