Serves: 6
Total Calories: 189
1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles.
2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let stand 10 minutes, turning occasionally.
3. Slice smoked ham 1/8-inch thick, then in 1-inch circles. Remove mushroom stems. On small skewers alternately thread chicken, ham and mushrooms.
4. Pour oil into a shallow dish and rotate skewers in dish to coat ingredients with oil.
5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and roast, turning once or twice until done (10 to 15 minutes). Remove ingredients from skewers and serve.
NOTE: This modernized version is best eaten immediately, but can, if necessary, be reheated in a slow (200-degree) oven. It may also be broiled 8 to 10 minutes or cooked outdoors on a charcoal grill or hibachi.
VARIATIONS:
* For the smoked ham, substitute roast pork or use 1/8 pound ham, 1/8 pound roast pork.
* For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3 slices.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Gold Coin Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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