Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 1/2 lb Young chicken
1/2 lb Cooked ham
4 c Green cabbage or broccoli
1/2 tb Salt
1 t Sugar
1/2 ts Monosodium glutamate
1 tb Cornstarch (corn flour)
1 t Sesame seed oil
This colorful dish is also very simple to make. Kin
Hwa refers to the delicious ham from Jinhua. Chicken,
a la Kin Hwa, is traditionally served with the head as
a center piece.
Clean the chicken, plunge it into a pot of boiling
water, immediately turn off the heat and put on a
tight lid. Leave the chicken in the hot water for an
hour, then take it out and leave it to cool.
Carefully remove the meat from the bone but keep the
skin on; cut the chicken into 24 pieces. Cut the ham
into 24 thin slices.
Arrange the chicken and ham slices in alternating
overlapping layers on a plate, and steam for 10
minutes. Meanwhile parboil the greens in chicken stock
until soft, then arrange them around the chicken and
ham.
In a little saucepan, warm about half a cup of chicken
stock with salt, sugar, monosodium glutamate and
cornstarch (corn flour); stir to make it smooth; add
sesame seed oil and pour it over the chicken and ham.
Serve either as a starter for a banquet or as a main
course for an informal meal.
From "Chinese Regional Cooking" by Deh-Ta Hsiung,
Chartwell Books Inc, 1979. ISBN 0-89009-598-1
