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Chinese Chicken and Ham (Yu-Lang-Chi)

ingredients

4 - 6 servings
1 3/4 litre (3 pints) 7 1/2 cups Chicken stock
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and sliced
2 Spring onions (scallions), cut into 5 cm (2 in) lengths
2 kg (4 lb) Chicken
4 slices Parma ham, cut into strips
1 kg (2 lb) Broccoli, broken into flowerets
2 tsp Soy sauce
1 tsp Cornflour (cornstarch), blended with 1 Tbs water

method

1. Put the stock, ginger and spring onions (scallions) into a saucepan and bring to the boil. Add the chicken, and add more boiling water to cover the chicken if necessary. Bring to the boil again. Reduce the heat to low, cover and simmer for 30 minutes. Remove from the heat and set aside for 2 hours. (During this time it will cook through.)

2. Transfer the chicken to a chopping board. Remove the flesh from the bones, discarding the skin, and cut into serving pieces. Arrange the chicken pieces and ham on a warmed dish. Keep hot.

3. Pour off and discard all but 450 ml (15 floz) (2 cups) of stock. Strain and return it to the pan and bring to the boil. Add the broccoli and return to the boil. Remove the pan from the heat and soak the broccoli in the stock for 5 minutes.

4. Drain the broccoli, reserving 125 ml (4 fl oz) (1/2 cup) of stock. Arrange the broccoli around the chicken and ham, and keep hot.

5. Combine the soy sauce and reserved stock in a saucepan and bring to the boil. Add the cornflour (cornstarch) mixture and, when the liquid thickens slightly, remove the pan from the heat. Pour over the chicken and ham and serve.

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