Title: Chow Fan
Categories: Chinese Cathe
Yield: 4 Servings

2		Chicken breast halves, boned
1	ts	Garlic salt, divided
2	ts	Sherry, divided
2	ts	Cornstarch, divided
1	lb	Shrimp, cleaned and peeled
3	tb	Oil, divided
1	lg	Onion, finely chopped
2		Celery stalks, finely chopped
1	tb	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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