Phoenix And Dragon Recipes
DRAGON & PHOENIX
This is an Asian dish I found. I have no clue who the original author is and I have no idea why it's called this.
Provided by Xexe383
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2561.9, Fat 262.1, SaturatedFat 49.1, Cholesterol 187.3, Sodium 779.6, Carbohydrate 7.8, Fiber 1.2, Sugar 1.6, Protein 48.4
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