Prosperity in the Whole Family

June Lee's Famous Chinese Banquet


 6  Servings



5      dried Chinese mushrooms


1      tablespoon soy sauce

1      tablespoon white wine, or sherry

1/2   teaspoon sugar

1      tablespoon cornstarch


1/2   pound boneless skinless chicken breast halves, cut in 1" squares


2      eggs, beaten

3/4   teaspoon salt

1      teaspoon vegetable oil


2      cups broccoli flowerettes, sliced, blanched in salted water for 2

minutes, and drained


6      tablespoons vegetable oil

2-3   teaspoons salt

12    snow peas

1      bamboo shoot , (canned, the size of a small potato), sliced


2      cups chicken broth

2      tablespoons cornstarch

2      tablespoons soy sauce

              1      14 oz. can canned baby corn, drained and rinsed

              1/2   pound lean ham, cut in julienne strips 2" long



     Soak the mushrooms in boiling water until soft; drain and slice.  If desired, save water for gravy.

     Mix the 1 tablespoon soy sauce, 1 tablespoon wine, 1/2 teaspoon sugar, and 1 tablespoon cornstarch; stir into the chicken and marinate for 1 hour.

     Mix the eggs and 3/4 teaspoon salt.  Heat a frying pan and add the 1 teaspoon oil; add the egg mixture and fry like a pancake, turning once.  Cut into squares the size of the chicken; set aside.

     In large wok, heat 1 tablespoon vegetable oil.  Fry the broccoli about 1 minute; remove and set aside.  Add another tablespoon oil and fry the mushrooms for about 3 minutes; remove and set aside with the broccoli.  Add another tablespoon oil to the wok and add a teaspoon salt; add the snow peas and the bamboo shoots and fry 3 minutes; remove and set aside with the other vegetables.  Add the remaining 3 tablespoons of oil and fry the chicken until it is white.  Mix the chicken broth and 2 tablespoons cornstarch and pour over the chicken.  Stir in the baby corn, ham, and the vegetables.  Bring to a boil, then drizzle with sesame oil and serve immediately.