*  Exported from  MasterCook  *

                           PHOENIX AND DRAGON

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       sl           Smithfield ham (thin)
  1                    Whole chicken breast
                       - boned and butterflied
  4                    Pieces fresh caul fat
    1/4   c            Water chestnut powder
                       -OR Flour OR Cornstarch
  4       c            Peanut oil -- for deep-frying
                       -----VEGETABLE SAUCE-----
  2       tb           Peanut oil
  2                    Whole garlic cloves -- crushed
  2       sl           Fresh ginger root
  4                    Fresh water chestnuts
                       - peeled & sliced lengthwise
    1/2   c            Bamboo shoots
                       - sliced lengthwise
  4                    Whole scallions
                       - cut in 3-in pieces
  1       tb           Light soy sauce
  1       tb           Chinese rice wine
                       -OR Dry Sherry
    1/2   c            Chicken broth
  1       t            Cornstarch -- dissolved in
  1       tb           Chicken broth -- (cold)

 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.



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