Prep 15 mins
Cook 7 mins
This is an Asian dish I found. I have no clue who the original author is and I have no idea why it's called this.
- 4 slices ham
- 1 chicken, de-boned and butterflied
- 4 cups peanut oil
- 2 tablespoons peanut oil
- 2 garlic cloves, crushed
- 2 slices gingerroot
- 4 water chestnuts, peeled and sliced lengthwise
- 4 scallions, cut into 3 inch pieces
- 1⁄2 cup bamboo shoot, sliced lengthwise
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine
- 1⁄2 cup chicken broth
- 1 tablespoon cornstarch, dissovled in
- 1 tablespoon chicken stock
- You will also need: 2 pieces of caul fat (A fatty diaphragm membrane from a pig or sheep intestine that resembles fine netting).
- Lay 2 slices of the ham on one side of the butterflied chicken breast.
- Refold the breast,enclosing the ham.
- Lay the breast on a sheet of caul fat.
- Roll up tight.
- Dust the surface with flour shaking off excess.
- Heat oil in a wok to 350°F.
- Slide the chicken breast into the oil 1 by 1 when they brown (about 5 minutes) remove 1 from the oil and press down on it if it still feels mushy it needs more cooking.
- Remove and drain the chicken.
- Slice the chicken crosswise diagonally, into 1/2 pieces.
- Vegetable Sauce:.
- Heat the 2 Tb of oil in a wok and flavor with garlic and ginger for a few seconds (do not let burn).
- 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,rice wine and chicken broth.
- When the liquid boils, stir in dissolved cornstarch to thicken the sauce.
- Spread the sauce on a platter as a bed for the chicken.