White Cut Chicken and Ham in Green Paradise Time: 30 minutes
1 chicken breast, 6 oz (200gr) The original recipe calls for 1 whole freshly killed chicken....
1 slice country ham 1/8" thick (.6cm), 4 - 6 oz (200gr) Assuming it's a typical size
ham - 8" X 10" (20 X 25cm) slice
1/2 head broccoli
2 cups chicken stock
2 - 4 green onions rest of the bunch
3 slices peeled ginger, about 1" diameter (2.5cm) 1/16th" thick
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs chicken stock
Heat oven to 200F (120C). Have oven proof platter available. Heat chicken stock to boiling. Slice the green onions and peel and slice the ginger. Add ginger, onions and chicken breast to pot, cover and simmer. Simmer for 10 minutes or until done. Remove from stock and keep warm. Cut the broccoli into small pieces, including stems. Return the poaching stock to a boil and drop in the broccoli. Return to a boil then remove from heat and let sit for 3 minutes. Remove broccoli. Slice the chicken and the ham into pieces app 2" X 1" by 1/2" thick (5 X 2.5 X 1.25cm). Arrange the chicken and the ham slices in overlapping layers in the center of the platter. Nicely arrange the broccoli around the meat. Strain the cooking broth. Bring 1/2 cup of the cooking stock to a boil over medium heat. Dissolve cornstarch in cold chicken stock. Stir into simmering cooking liquid and stir until thickened and clear. Pour sauce over the chicken and ham. Serve.
Note: Store remaining strained chicken stock in the fridge for use this week
Cooking for Two? Or more?
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