Phoenix And Dragon Recipes

DRAGON & PHOENIX

Dragon & Phoenix image

This is an Asian dish I found. I have no clue who the original author is and I have no idea why it's called this.

Provided by Xexe383

Categories Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 slices ham
1 chicken, de-boned and butterflied
4 cups peanut oil
2 tablespoons peanut oil
2 garlic cloves, crushed
2 slices gingerroot
4 water chestnuts, peeled and sliced lengthwise
4 scallions, cut into 3 inch pieces
1/2 cup bamboo shoot, sliced lengthwise
1 tablespoon light soy sauce
1 tablespoon rice wine
1/2 cup chicken broth
1 tablespoon cornstarch, dissovled in
1 tablespoon chicken stock

Steps:

You will also need: 2 pieces of caul fat (A fatty diaphragm membrane from a pig or sheep intestine that resembles fine netting).
Lay 2 slices of the ham on one side of the butterflied chicken breast.
Refold the breast,enclosing the ham.
Lay the breast on a sheet of caul fat.
Roll up tight.
Dust the surface with flour shaking off excess.
Heat oil in a wok to 350°F.
Slide the chicken breast into the oil 1 by 1 when they brown (about 5 minutes) remove 1 from the oil and press down on it if it still feels mushy it needs more cooking.
Remove and drain the chicken.
Slice the chicken crosswise diagonally, into 1/2 pieces.
Vegetable Sauce:.
Heat the 2 Tb of oil in a wok and flavor with garlic and ginger for a few seconds (do not let burn).
Remove the Garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok.
Stir fry for 30 seconds then add soy sauce,rice wine and chicken broth.
When the liquid boils, stir in dissolved cornstarch to thicken the sauce.
Spread the sauce on a platter as a bed for the chicken.

Nutrition Facts : Calories 2561.9, Fat 262.1, SaturatedFat 49.1, Cholesterol 187.3, Sodium 779.6, Carbohydrate 7.8, Fiber 1.2, Sugar 1.6, Protein 48.4

PHOENIX AND DRAGON

Phoenix and Dragon image

Make and share this Phoenix and Dragon recipe from Food.com.

Provided by foodart

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

4 tablespoons oil
2 cups chicken breasts, cut into cubes
1/2 cup carrot, julienne
1/2 cup onion, julienne
1/2 cup celery, julienne
2 garlic cloves, minced
12 whole mushrooms, medium size
3 cups heavy cream
1 cup clam juice
2 cups chicken broth
1 teaspoon herbs, of provencal
12 large shrimp, peeled, deveined and with tail on
1 cup baby clams
salt
white pepper
2 tablespoons oyster sauce
1/2 cup sauvignon blanc wine
roux, Cornstarch
1 avocado, ripe and cube
pine nuts, toasted

Steps:

In a hot wok add in the oil, chicken, carrot, onion, celery, garlic and mushroom and stir fry until the chicken is half way cooked. Add in cream, clam juice, chicken broth and thyme brings to a simmer. After the cream come to a boil add in the prawn, clams, salt, pepper, and oyster sauce and Sauvignon Blanc. When the prawn turn to a pink color thicken with cornstarch roux. Simmer for a minute add in the ripe avocado and adjust to taste. Garnish with the pine nuts.

Nutrition Facts : Calories 936.8, Fat 88.3, SaturatedFat 44.2, Cholesterol 267.2, Sodium 1036.1, Carbohydrate 24.1, Fiber 5.2, Sugar 5.8, Protein 12.3

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