Heavenly Chicken And Shrimp
|Raw deveined shrimp||1 Pound, shelled|
|Water||1⁄4 Cup (4 tbs)|
|Powdered ginger||1 1⁄2 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
|Soy sauce||3 Tablespoon|
|Dried ground chili peppers||1⁄4 Teaspoon|
|Mono sodium glutamate||1⁄2 Teaspoon|
|Preserved ginger||2 Teaspoon, minced|
Remove the skin and bones of the chicken.
Cut each breast in half and pound thin between 2 sheets of waxed paper.
Grind or chop the shrimp and scallions very fine.
Gradually add the water mixed with the salt and ginger; chop until a paste is formed.
Spread on the chicken.
Wrap each piece in aluminum foil or parchment paper.
Place in a skillet with water to almost cover.
Bring to a boil; cover and cook over low heat 30 minutes.
Prepare the sauce while chicken is cooking.
Mix the cornstarch with a little broth, then combine with remaining broth.
Cook over low heat, stirring steadily until thickened.
Add the soy sauce, chili peppers, Ac'cent, and ginger.
Cook over iow heat 5 minutes.
Slit packages and remove chicken.
Cut into squares and pour sauce over them.