Dragon & Phoenix

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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