Phoenix and Dragon
| Yield: | 4 Servings |
| Categories: | Poultry, Meats, Chinese |
| 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) |
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