2 Chicken breast halves, boned 1 t Garlic salt, divided 2 t Sherry, divided 2 t Cornstarch, divided 1 lb Shrimp, cleaned and peeled 3 T Oil, divided 1 lg Onion, finely chopped 2 Celery stalks, finely -chopped 1 T Soy sauce 1/2 lb Mushrooms, sliced Ginger (1"), peeled -and minced 3 Garlic toes, peeled -and minced 4 c Rice, cooked, cold 6 oz Ham, diced 8 oz Snow peas, fresh or frozen 2 Eggs, beaten Note: Chow Fan is best made the day before you plan to serve it. Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1" long. Put them in a bowl with the rest of the garlic salt, sherry and cornstarch. Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove mixture to a large bowl. Add remaining oil to wok, reduce heat to low and add ginger and garlic. Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque. Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes. Serve at once. Serves 12 as part of a family style Chinese dinner, or 4 as a main dish. Vicki's notes: * When Cathe originally gave me this recipe in the mid 70's it called for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken. * I like to add 1/2 c red bell pepper (diced) for color.
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