Deep-fried gold coin chicken #2

6 Servings

Ingredients

Quantity Ingredient
1 (large) chicken breast
1 teaspoon Cornstarch
½ teaspoon Salt
2 tablespoons Sherry
¼ pounds Smoked ham
12 (small) fresh mushrooms
4 tablespoons Oil

Directions

1. Skin and bone chicken breast; cut against the grain in slices ⅛-inch thick, then in 1-inch circles.

2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let stand 10 minutes, turning occasionally.

3. Slice smoked ham ⅛-inch thick, then in 1-inch circles. Remove mushroom stems. On small skewers alternately thread chicken, ham and mushrooms.

4. Pour oil into a shallow dish and rotate skewers in dish to coat ingredients with oil.

5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and roast, turning once or twice until done (10 to 15 minutes). Remove ingredients from skewers and serve.

NOTE: This modernized version is best eaten immediately, but can, if necessary, be reheated in a slow (200-degree) oven. It may also be broiled 8 to 10 minutes; or cooked outdoors on a charcoal grill or hibachi.

VARIATIONS:

1. For the smoked ham, substitute roast pork; or use ⅛ pound ham, ⅛ pound roast pork.

2. For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3 slices.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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