Chinese Chicken and Ham (Yu-Lang-Chi)
This is a recipe for a Chinese dish that is both authentic and also easy and quick to make.
- 3 pints Chicken stock
- piece Fresh root ginger peeled 1 inch and sliced
- 2 Spring onions scallions, cut into 2 inch lengths
- 4 lb Chicken
- 4 slices Parma ham cut into strips
- 2 lb Broccoli broken into flowerets
- 2 tsp Soy sauce
- 1 tsp Cornflour cornstarch, blended with 1 Tbs water
- 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.)
- 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.
- 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.
- 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.
- 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.
Calories: 747 kcal
Carbohydrates: 29 g
Protein: 62 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 191 mg
Sodium: 1236 mg
Potassium: 1604 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 1788 IU
Vitamin C: 208 mg
Calcium: 148 mg
Iron: 5 mg