*  Exported from  MasterCook  *
                             PHOENIX AND DRAGON
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       sl           Smithfield ham (thin)
    1                    Whole chicken breast
                         - boned and butterflied
    4                    Pieces fresh caul fat
      1/4   c            Water chestnut powder
                         -ÿÿFlour OR Cornstarch
    4       c            Peanut oil -- for deep-frying
                         -----VEGETABLE SAUCE-----
    2       tb           Peanut oil
    2                    Whole garlic cloves -- crushed
    2       sl           Fresh ginger root
    4                    Fresh water chestnuts
                         - peeled & sliced lengthwise
      1/2   c            Bamboo shoots
                         - sliced lengthwise
    4                    Whole scallions
                         - cut in 3-in pieces
    1       tb           Light soy sauce
    1       tb           Chinese rice wine
                         -ÿÿDry Sherry
      1/2   c            Chicken broth
    1       t            Cornstarch -- dissolved in
    1       tb           Chicken broth -- (cold)
   LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast,
   enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight.
   The caul is sticky, so it needs nothing to seal it. Dust the surface with
   water chestnut powder, flour or cornstarch. Shake off the excess. Heat the
   oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1
   by 1. When they have browned (about 5 minutes), remove 1 from the oil and
   press it. If it feels mushy, it needs more cooking. Remove and drain the
   chicken. Slice the chicken, crosswise diagonally, into 1/2-inch pieces.
   VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger.
   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, wine or
   sherry, and chicken broth. When the liquid boils, stir in the dissolved
   cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for
   the sliced chicken breast.
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