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Crystal Fold Chicken And Ham

chicken - breast, stirfry - chicken, ham

3/4 pound boneless chicken breasts
1/4 pound cooked ham; in 1 piece
1/4 pound mushrooms
1 onion
1 red or green bell pepper
1 can (4 1/2 oz) water chestnuts; in 1/2- inch cubes
10 ounces diced bamboo shoots drained; in 1/2- inch cubes
2 cloves garlic
2 teaspoons minced ginger-root
2 green onions
1/3 cup whole roasted skinned peanuts
2 iceberg lettuce leaves
2 tablespoons oyster sauce
2 tablespoons dry sherry
2 tablespoons chicken stock
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon dark Oriental sesame oil
2 tablespoons hoisin sauce; (approx)
1/4 cup vegetable oil

Preparation: Cut chicken and ham into 1/4-inch dice. Dice mushrooms and onion about same size as meat. Core and cut pepper into 1/2-inch squares; add to mushrooms and onion. Rinse water chestnuts under cold water; dice finely and combine with bamboo shoots. Peel and mince garlic; combine with ginger. Trim green onions; slice thinly on diagonal. Chop peanuts coarsely; mix with green onions. Rinse lettuce leaves, spin or pat dry, wrap in paper towels and enclose in plastic bag and crisp in refrigerator. In small bowl, stir together oyster sauce, sherry, stock, soy sauce, cornstarch and sesame oil set aside. Pour hoisin sauce into separate small bowl; set aside. Cooking: Heat wok over high heat until a drop of water sprinkled on its surface hisses and sizzles into steam. Pour in 2 tablespoons of the vegetable oil, swirl, and when oil is about to smoke, add garlic and ginger; stir-fry for 10 seconds or until fragrant. Add half of the chicken and stir-fry just until cubes firm and turn opaque, 1 to 2 minutes. Remove with slotted spoon and repeat with remaining chicken. Stir-fry ham for 1 minute; remove and place with chicken. Add remaining oil to wok; heat almost to smoking point and add mushrooms, onion and pepper stir fry for 1 to 2 minutes or until slightly softened. Add water chestnuts and bamboo shoots; stir-fry for 2 minutes or until all vegetables are tender-crisp. Return chicken and ham to wok. Stir cornstarch mixture and drizzle over contents of wok; toss together until vegetables and meat are glazed and juices have thickened, about 2 minutes. Sprinkle with green onion-peanut mixture. To serve, place wok on table. Place lettuce on platter and set out hoisin sauce. Everyone takes a lettuce leaf, dabs hoisin sauce in bottom of lettuce cup and spoons in chicken and ham mixture. Fold lettuce around filling, taco-style, and eat, starting from one end.

Contributor: Canadian Living - April, 1986

Yield: 4 servings

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