*  Exported from  MasterCook  *
                                  CHOW FAN
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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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