A recipe for Chow Fan. Follow the simple recipe instructions for Chow Fan shared by other home cooking experts.
Ingredients
2 Chicken breast halves, boned1 Tsp. Garlic salt, divided
2 Tsp. Sherry, divided
2 Tsp. Cornstarch, divided
1 lb. Shrimp, cleaned and peeled
3 Tbs. Oil, divided
1 lg. Onion, finely chopped
2 Celery stalks, finely chopped
1 Tbs. Soy sauce
1/2 lb. Mushrooms, sliced
Ginger (1) peeled and minced
3 Garlic toes peeled and minced
4 c. Rice cooked cold
6 oz. Ham diced
8 oz. Snow peas fresh or frozen
2 Eggs beaten
Directions
Note: Chow Fan is best made the day before you plan to serve it. 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 Tbs. 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.
