Tri Colour Platter
|Chicken breast||1 (From 2.75-3 Pound Chicken)|
|Chinese mushrooms||4 , soaked 1 hour, stalks discarded|
|Peanut oil||2 Tablespoon|
|Fresh ginger slices||2 , chopped (Thin Slices)|
|Soy sauce||1 Tablespoon|
|Sugar||2 1⁄2 Teaspoon (1 Dessertspoon)|
|Boiled ham||6 Ounce (In One Piece)|
Fairly generously sprinkle the breast of the chicken all over with salt.
Leave overnight and next morning wash off the salt.
Place on a plate on a steamer and steam for 30 minutes.
Remove the chicken from the steamer and leave to become cold.
Drain and rinse the mushrooms.
Heat the peanut oil in a frying-pan, add the chopped fresh ginger slices and the mushrooms, the soy sauce and sugar.
Very gently cook them together taking great care not to burn the mushrooms.
When all the sauce, oil and sugar have been absorbed by the mushrooms, remove them from the heat and leave them to become cold.
To assemble the platter, place the chicken breasts flat on to the cutting board and with a very sharp knife cut wafer thin slices slant-wise, and arrange them on the platter in a semi-circle and overlapping each other.
Then cut the mushrooms in a similar manner and arrange them overlapping each other inside the semi-circle of chicken slices.
Thinly slice the ham and arrange the slices overlapping each other and inside the curve of the mushrooms.