Steamed chicken & ham with broccoli spears
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Steamed chicken & ham with broccoli spears
  Chicken    Ham    Vegetables    Broccoli    Poultry    Pork  
Last updated 6/12/2012 12:44:35 AM. Recipe ID 4069. Report a problem with this recipe.
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      Title: Steamed chicken & ham with broccoli spears
 Categories: Poultry, Pork, Vegetables
      Yield: 4 Servings
 
  3 1/2 lb Whole chicken
      2    Green onions, chopped
      2    Slices fresh ginger
      2 tb Sherry
      1 ts Salt
    1/2 lb Picnic ham, uncooked
      1 tb Peanut oil
    1/2 lb Fresh broccoli
      1 ts Fish sauce

MMMMM-----------------------GLAZING SAUCE----------------------------
    3/4 c  Stock
      2 tb Rock sugar, crushed
           Cornstarch paste
      1 tb Cooked oil
 
  Marinating:  Combine chopped onions, ginger slices, sherry and salt.
  Place chicken on platter, rub inside and out with onion mixture, and
  place onion and ginger inside chicken.  Allow chicken to marinate for
  1 hour. Rub ham with same marinade, reserve. Steaming: Steam chicken,
  breast-side up, for 25-30 minutes.  At the same time, steam ham for
  20 minutes. Chicken should still be firm but very moist when removed
  from steamer. Drain chicken and allow to cool until juices congeal.
  Chop Chinese-style into bite-size pieces. Start by cleaving chicken
  in half lengthwise through the breast. Remove legs, thighs, and
  wings; chop in pieces.  Turn carcass, skin down; cleave in half
  parallel to breast; turn and chop in pieces. Carefully remove and
  discard bones. Slice ham in bite-size pieces to match chicken pieces.
  Organize in alternating strips on serving platter, in shape of a
  chicken if possible. Leave space around perimeter for vegetable.
  Blanching and Stir-frying Vegetable:  Wash and remove tough skin of
  broccoli. Slice into spears with flowerette at tip of each spear.
  Blanch spears in salted water for 20 seconds.  Heat peanut oil in wok
  until it begins to smoke; stir-fry broccoli until bright but still
  crisp. Sprinkle with fish sauce, toss briefly, then remove to serving
  platter with meat. Glazing Sauce: Heat stock and crushed rock sugar
  in sauce pan; stir while bringing to boil. Dribble in cornstarch
  paste to make a light sauce. Stir in cooked oil. Pour over meat.
  Serve. Serves 4
 




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Recipe ID 4069 (Apr 03, 2005)

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