Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, set aside to cool. Slice into paper-thin slices, then stack a few at a time and cut into julienne strips to make about 1/2 cup. Soak mushrooms in 1/2-cup cold water for about 30 minutes. When softened, drain and squeeze mushrooms dry, reserving the liquid. Cut off and discard stems, and thinly slice caps. Cut chicken into scant 1/2-inch thick slices and place in medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with hands to combine. Place rice in a 2-quart saucepan. Wash the rice in several changes of cold water, until water runs clear. Drain. Level the rice and add enough cold water to cover by 1 inch (or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring. Reduce heat to low and simmer, covered, 7 to 10 minutes or until water almost completely evaporates. Meanwhile, stir 1-tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1-tablespoon vegetable oil to the wok, and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute, or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallion over it. Immediately re-cover rice and cook 5 to 10 minutes more, or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately.
Recipe courtesy of "The Wisdom of the Chinese Kitchen; Classic Family Recipes for Celebration and Healing," by Grace Young. Simon and Schuster, New York, 1999
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