Serves: 6
Total Calories: 43
1. With a cleaver, chop chicken, bones and an, in 1 1/2- to 2-inch sections. Slice smoked ham 1/2-inch thick, then in 1 1/2-inch squares.
2. In a heatproof bowl, arrange alternating layers of chicken sections, skin-side up, and squares of ham.
3. Sprinkle with oil, using a circular motion. Season with salt. Mince scallion stalks and sprinkle over the top.
4. Steam until done (about 45 minutes). See HOW-TO, _Steaming. Garnish with Chinese parsley and serve.
VARIATION:
* After step 1, toss the chicken sections gently to coat in a mixture of 1 tablespoon cornstarch 2 tablespoons soy sauce 2 tablespoons sherry, 2 tablespoons ginger root, minced 1 tablespoon oil or chicken fat 1/2 teaspoon salt and a dash of pepper. In step 2, top with the ham squares and 1 cup canned button mushrooms. Omit step 3 pick up step 4.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Steamed Chicken And Ham recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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