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Three-color Diamond Delicacies


Three-color Diamond Delicacies
1 Tablespoon chicken fat
1/4 pound chicken breasts, thinly sliced
1/2 pound shrimp, peeled, veins removed, and chopped>br> 5 Tablespoons pork fat, ground
1 teaspoon salt
1 Tablespoon cornstarch
1 tablespoon Chinese rice wine
5 egg whites, beaten until just before they become stiff
3 Tablespoons spinach leaves, coarsely minced
1 slice Yunnan am, cut into small diamond shapes
1. Pour chicken fat on a small heat-proof baking tray and put a single layer of chicken breast meat on it.
2. Mix shrimp, prk fat, salt, cornstarch, and wine and spead on top of the chicken, then put this on a steamer tray over rapidly boiling water and steam for three minutes.
3. Spread the beaten egg whites over the prawn mixture, and steam for sevem more minutes.
4. Loosen the bottom of the chicken pieces and cut into one-inch diamond-shaped pieces. Put them on a heat-proof plate, top each piece with a piece of ham, steam another three minutes, then serve.

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