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  Chow Fan
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 474
2 Chicken breast halves, boned
1 tsp Garlic salt, divided
2 tsp Sherry, divided
2 tsp Cornstarch, divided
1 lb Shrimp, cleaned and peeled
3 tbsp Oil, divided
1 large Onion, finely chopped
2 Celery stalks, finely chopped
1 tbsp Soy sauce
1/2 lb Mushrooms, sliced
Ginger (1"), peeled and minced
3 Garlic toes, peeled and minced
4 cup Rice, cooked, cold
6 oz Ham, diced
8 oz Snow peas, fresh or frozen
2 Eggs, beaten
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 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

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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