Steamed chicken and ham

6 Servings

Ingredients

Quantity Ingredient
1 Spring chicken
1 cup Smoked ham
1 tablespoon Oil
½ teaspoon Salt
2 Scallion stalks
Chinese parsley

Directions

1. With a cleaver, chop chicken, bones and all, in 1-½- to 2-inch sections. Slice smoked ham ½-inch thick, then in 1-½-inch squares.

2. In a heatproof bowl, arrange alternating layers of chicken sections, skin-side up, and squares of ham.

3. Sprinkle with oil, using a circular motion. Season with salt. Mince scallion stalks and sprinkle over the top.

4. Steam until done (about 45 minutes). See "How-to Section". Garnish with Chinese parsley and serve. VARIATION: After step 1, toss the chicken sections gently to coat in a mixture of 1 tablespoon cornstarch; 2 tablespoons soy sauce; 2 tablespoons sherry, 2 tablespoons ginger root, minced; 1 tablespoon oil or chicken fat; ½ teaspon salt; and a dash of pepper. In step 2, top with the ham squares and 1 cup canned button mushrooms. Omit step 3; pick up step 4.

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

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