Recipe by: Barbara Chau   443-.4522

KING-HWA CHICKEN    ( served warm, not hot )

1 chicken (3 lb, or over)
1/3 lb. Virginia or regular ham slice
1/2 lb broccoli
1 tbsp oil

ingredients for soup stock:
1 tsp salt
8 cups water
1 tsp soy sauce
1 star anise
2 tsp sherry
1/4 tsp sugar
2 green onions, cut into inch lengths
2 pieces ginger

sauce:
1/2 C. chicken stoek
1/4 tsp salt
1/8 tsp sugar
2 tsp cornstarch mixed with 2 tsp water

Put all ingredients for soup stock in a pan and bring to a boil.

Put chicken in pan (breast side up).   Cover.  
When stock oomes to a boil again, let it boil for 6 ainutes.  
Turn chicken and cook 5 more minutes, Turn off heat.   
Let ohicken stand in stock for 15 minutes with cover on.
( no peeking )

Take chicken out and cool.  Reserve stock.

Carefully remove chicken meat from bones. 
Cut meat into bite size pieces.
Arrange in serving platter.   Between two pieces of chicken, put in a
piece of ham which was cut into small pieces.

Pan fry broccoli with a pinch of salt in 1 tbsp oil.
Arrange in platter with the chioken.
( All this can be done a day ahead )

Heat 2 Cups reserved stock to a boil.   
Pour one cup over arranged chicken and. broccoli,
Let stand. for 5 minutee. Discard stock carefully.

In the mean time, make sauce, pour on top of chicken, and serve,