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CHOW FAN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Ingredients:
• 2 Chicken breast halves -- boned
• 1 teaspoon Garlic salt -- divided
• 2 teaspoons Sherry -- divided
• 2 teaspoons Cornstarch -- divided
• 1 pound Shrimp -- cleaned and peeled
• 3 tablespoons Oil -- divided
• 1 large Onion -- finely chopped
• 2 Celery stalks -- finely
• 1 tablespoon Soy sauce
• 1/2 pound Mushrooms -- sliced
• Ginger (1") - peeled minced
• 3 Garlic toes - peeled minced
• 4 cups Rice, cooked -- cold
• 6 ounces Ham -- diced
• 8 ounces Snow peas -- fresh or frozen
• 2 Eggs -- beaten
Note: Chow Fan is best made the day before you plan to serve it.
Preparation:
Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1" long. Put them in a bowl with the rest of
the garlic salt, sherry and cornstarch. Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove mixture to a large bowl. Add remaining oil to wok, reduce heat to low and add ginger and garlic. Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque. Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes.
Serve at once. Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.
Vicki's notes:
* When Cathe originally gave me this recipe in the mid 70's it called for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken. * I like to add 1/2 c red bell pepper (diced) for color.
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