*  Exported from  MasterCook  *
 
                            CHICKEN A LA KIN HWA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2 1/2   lb           Young chicken
      1/2   lb           Cooked ham
    4       c            Green cabbage or broccoli
      1/2   tb           Salt
    1       t            Sugar
      1/2   ts           Monosodium glutamate
    1       tb           Cornstarch (corn flour)
    1       t            Sesame seed oil
 
   This colorful dish is also very simple to make. Kin
   Hwa refers to the delicious ham from Jinhua. Chicken,
   a la Kin Hwa, is traditionally served with the head as
   a center piece.
   
   Clean the chicken, plunge it into a pot of boiling
   water, immediately turn off the heat and put on a
   tight lid. Leave the chicken in the hot water for an
   hour, then take it out and leave it to cool.
   
   Carefully remove the meat from the bone but keep the
   skin on; cut the chicken into 24 pieces. Cut the ham
   into 24 thin slices.
   
   Arrange the chicken and ham slices in alternating
   overlapping layers on a plate, and steam for 10
   minutes. Meanwhile parboil the greens in chicken stock
   until soft, then arrange them around the chicken and
   ham.
   
   In a little saucepan, warm about half a cup of chicken
   stock with salt, sugar, monosodium glutamate and
   cornstarch (corn flour); stir to make it smooth; add
   sesame seed oil and pour it over the chicken and ham.
   Serve either as a starter for a banquet or as a main
   course for an informal meal.
   
   From “Chinese Regional Cooking” by Deh-Ta Hsiung,
   Chartwell Books Inc, 1979. ISBN 0-89009-598-1
  
 
 
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