Recipes are adapted from those cookbook i bought.

Wednesday, September 06, 2006

Chinese Butterfly

Chinese Butterfly

Yield: 6 servings

1 lb Ground ham
1/2 Stalk of celery finely diced
1/2 Head of cabbage finely diced
2 Finely diced onions
6 Egg
1/2 c Bread crumbs
6 To 8 fresh oysters
1/2 lb Pork sausage
1/4 c Soy sauce or to taste
6 Whole boneless skinless
-breasts of chicken
Dried parsley
Radish or olive slices
-for garnish

Combine ham, celery, cabbage, mushrooms, onions,
eggs,bread crumbs, oysters, sausage and soy sauce
in large bowl. Divide the mixture in six equal
parts and mound each part evenly on each butterflied
chicken breast. Sprinkle paprika on top. Add dried
parsley and bake at 350 degrees until brown - 1 1/2
to 2 hours - or until juices run clear when center
is poked with a fork. Garnish with radish slices
or olive slices for a colorful butterfly look.
Cut in half to serve.


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