---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PHOENIX & DRAGON
  Categories: Poultry, Meats, Chinese
       Yield: 4 servings
  
       4 sl Smithfield ham (thin)
       1    Whole chicken breast
            - boned and butterflied
       4    Pieces fresh caul fat
     1/4 c  Water chestnut powder
            -=OR=- Flour 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
            -=OR=- Dry Sherry
     1/2 c  Chicken broth
       1 ts 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.
   
   KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  
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