*  Exported from  MasterCook  *

                                CHOW FAN

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

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

 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.



                  - - - - - - - - - - - - - - - - - -