Dragon Phoenix Recipes

Steps:

• You will also need: 2 pieces of caul fat (A fatty diaphragm membrane from a pig or sheep intestine that resembles fine netting).
• Lay 2 slices of the ham on one side of the butterflied chicken breast.
• Refold the breast,enclosing the ham.
• Lay the breast on a sheet of caul fat.
• Roll up tight.
• Dust the surface with flour shaking off excess.
• Heat oil in a wok to 350°F.
• Slide the chicken breast into the oil 1 by 1 when they brown (about 5 minutes) remove 1 from the oil and press down on it if it still feels mushy it needs more cooking.
• Remove and drain the chicken.
• Slice the chicken crosswise diagonally, into 1/2 pieces.
• Vegetable Sauce:.
• Heat the 2 Tb of oil in a wok and flavor with garlic and ginger for a few seconds (do not let burn).
• 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,rice wine and chicken broth.
• When the liquid boils, stir in dissolved cornstarch to thicken the sauce.
• Spread the sauce on a platter as a bed for the chicken.

Steps:

• In a hot wok add in the oil, chicken, carrot, onion, celery, garlic and mushroom and stir fry until the chicken is half way cooked. Add in cream, clam juice, chicken broth and thyme brings to a simmer. After the cream come to a boil add in the prawn, clams, salt, pepper, and oyster sauce and Sauvignon Blanc. When the prawn turn to a pink color thicken with cornstarch roux. Simmer for a minute add in the ripe avocado and adjust to taste. Garnish with the pine nuts.