Phoenix And Dragon Food

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DRAGON & PHOENIX



Dragon & Phoenix image

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.

Provided by Xexe383

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 2561.9, Fat 262.1, SaturatedFat 49.1, Cholesterol 187.3, Sodium 779.6, Carbohydrate 7.8, Fiber 1.2, Sugar 1.6, Protein 48.4

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