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Chicken and Snake, Cantonese style


Chicken and Snake, Cantonese style
4 ounces skinned and deboned snake meat
4 ounces chicken breast
2 ounces fish maw, soaked for ten minutes in warm water
2 Tablespoons corn oil
2 slices fresh ginger, cut into slivers
2 scallions, cut into half inch pieces
1 piece tangerine peel soaked in warm water for ten minutes, then slivered
1 teaspoon cornstarch mixed with 2 teaspoons cold water
1/2 teaspoon sesame oil
dash white pepper
5 wonton skins sliced fine and deep fried until crisp, then drained
1 white chrysanthemum, petals only
1. Shred snake meat, chicken breast, and fish maw.
2. Heat corn oil and fry ginger and scallions for one minute, add chicken and fry until white then remove and drain. Next, fry the snake meat for one minute and remove and drain it. And finally, fry fish maw for two minutes then add half cup water and simmer it for five minutes.
3. Return chicken and snake to the wok or pot, add the tangerine peel, cornstarch mixture, sesame oil, and pepper, and boil until thickened. Pour into a serving bowl and top with the fried wonton skin pieces and the flower petals. Serve.

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