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  Added: Sep 23, 2006  •  Visited (612)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
White - Cut Chicken And Ham In Green Paradise
(Yu - Lang - Chi)
What You Need:
  • A 4-pound roasting chicken, preferably freshly killed
  • 3 slices cooked ham, 1/8 inch thick, cut into 2-by-l-inch pieces
  • A 2-pound bunch broccoli
  • 2 quarts chicken stock, fresh or canned, or 2 quarts cold water, or a combination of both
  • 1 scallion, including the green top, cut into 2-inch pieces
  • 4 slices peeled fresh ginger root, about
  • 1 inch in diameter and 1/8 inch thick
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

  • How To Cook:
    1. Wash the chicken inside and out under cold running water. Dry the chicken thoroughly with paper towels.

    2. Cut off the broccoli flowerets. Peel the stalks by cutting 1/8 inch deep into the skin and stripping it as if you were peeling an onion. Slice the stalks diagonally into 1-inch pieces, discarding the woody ends.

    3. Have the chicken, ham, broccoli, chicken stock (or water), scallion, ginger and cornstarch mixture within easy reach.

    TO COOK:
    1. In a heavy flameproof casserole or pot just large enough to hold the chicken snugly, bring the stock or water to a boil. Add the scallions and ginger, and place the chicken in the pot.

    2. The liquid should cover the chicken; add more boiling stock or water if it doesn't. Bring to a boil again, cover the pan, reduce the heat to low and simmer for 15 minutes.

    3. Then turn off the heat and let the chicken cool in the covered pot for 2 hours. The residual heat in the pot will cook the chicken through.

    4. Transfer the chicken to a chopping board (reserve stock). With a cleaver or knife, cut off wings and legs, and split the chicken in half lengthwise cutting through the breast and back bones.

    5. Cut the meat from the bones, leaving the skin in place. Then cut the meat into pieces about 2 inches long, 1 inch wide and ½ inch thick. Arrange the chicken and ham in alternating overlapped layers on a heated platter and cover with foil.

    6. Pour 2 cups of the reserved stock into a 3-quart saucepan. Bring to a boil and drop in the broccoli. Return to a boil, turn off the heat, let it rest uncovered for 3 minutes, then remove the broccoli and arrange it around the chicken and ham. Or garnish the meat with only the flowerets and serve the stems separately.

    7. In a small saucepan, combine ½ cup of the stock with salt and bring to a boil. Give the cornstarch mixture a stir to recombine it and add it to the stock. When the stock thickens slightly and becomes clear, pour it over the chicken and ham. Serve at once.

    To Serve: 4 to 6 as main course or 8 to 10 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Meat & Poultry » Ham
    Main Ingredient » Vegetables » Broccoli
    Dish » Main Courses


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