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Name: Phoenix and Dragon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 c Water chestnut powder; 1 tb Chicken broth (cold); 1 chicken breast; 2 cloves garlic crushed; 1 ts Cornstarch dissolved in:; 4 sl Smithfield ham (thin); 4 c Peanut oil for deep-frying; 4 fresh caul fat; 1/2 c Chicken broth; 2 sl Fresh ginger root; 2 tb Peanut oil; 4 scallions; 4 Fresh water chestnuts; 1/2 c Bamboo shoots; 1 tb Chinese rice wine; 1 tb Light soy sauce

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INGREDIENTS

1/4 c Water chestnut powder
1 tb Chicken broth ; (cold)
1 chicken breast
2 cloves garlic ; crushed
1 ts Cornstarch ; dissolved in:
4 sl Smithfield ham ; (thin)
4 c Peanut oil ; for deep-frying
4 fresh caul fat
1/2 c Chicken broth
2 sl Fresh ginger root
2 tb Peanut oil
4 scallions
VEGETABLE SAUCE
4 Fresh water chestnuts
1/2 c Bamboo shoots
1 tb Chinese rice wine
1 tb Light soy sauce

INSTRUCTIONS

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

NOTES

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Phoenix and Dragon

1/4 c Water chestnut powder
1 tb Chicken broth (cold)
1 chicken breast
2 cloves garlic crushed
1 ts Cornstarch dissolved in:
4 sl Smithfield ham (thin)
4 c Peanut oil for deep-frying
4 fresh caul fat
1/2 c Chicken broth
2 sl Fresh ginger root
2 tb Peanut oil
4 scallions
 VEGETABLE SAUCE
4 Fresh water chestnuts
1/2 c Bamboo shoots
1 tb Chinese rice wine
1 tb Light soy sauce

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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Nutrition

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Serving Size: 1 Serving (397g)
Recipe Makes: 4

Calories: 2139
Calories from Fat: 2064 (96%)

Amt Per Serving		% DV

	Total Fat 229.3g	306 %
	Saturated Fat 39.6g	198 %
	Monounsaturated Fat 105.7g
	Polyunsanturated Fat 72.5g
Cholesterol 44.1mg		14 %
Sodium 702.8mg		24 %
Potassium 515.5mg		14 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 8g
Protein 17.1g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2139

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