Serves: 10
Total Calories: 268
1. Cook chicken by the white cut method. Cool, bone and cut in 1- by 2-inch strips.
2. Cut smoked ham in 1/8-inch slices, then in 1- and 2-inch strips. Arrange ham and chicken on a serving platter, in an alternating striped pattern.
3. Break broccoli in flowerets and plunge into boiling salted water. Parboil until tender but still crunchy. Drain chill immediately under cold running water, then drain again. Arrange decoratively on the serving platter.
4. Prepare any sauce for white cut chicken and vegetables (search for "Category: White Cut Chicken Sauces"). Pour over both meat and vegetable and serve.
NOTE: This dish, sometimes cal1ed Gold and Jade, appears frequently at formal dinners and wedding banquets. It's sometimes garnished with real flowers, such as yellow or white chrysanthemums, white roses or lilies.
VARIATIONS:
* For the broccoli, substitute cauliflower (broken in flowerets and parboiled), and freshly cooked green peas, or asparagus tips. Or substitute raw carrots, cucumbers and tomatoes, cut in flower-like shapes.
* Cut cooked chicken and ham in thin slices. In step 2, arrange sandwich-style on the platter, with a slice of ham between 2 slices of chicken.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White Cut Chicken And Vegetables recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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