Chinese Butterfly Recipe

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Chinese Butterfly Ingredients

1 lb ground ham
1/2 stalk of celery finely diced
1/2 head of cabbage finely diced
2 finely diced onions
6 egg
1/2 cup bread crumbs
6 to 8 fresh oysters
1/2 lb pork sausage
1/4 cup soy sauce or to taste
6 whole boneless skinless breasts of, chicken butterf
1 paprika
1 dried parsley
1 radish or olive slices for garnish

A Recipe for
Chinese Butterfly

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This Recipe for Chinese Butterfly is one of thousands in the Recipes-to-go Asian Cookbook.

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Chinese Butterfly Recipe
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

This is a recipe for Chinese Butterfly from the recipe cookbook of Recipes-to-go (Asian)

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
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Chinese Butterfly recipe - a tasty recipe for you to add to your collection!
Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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If you find any errors in this Chinese Butterfly recipe please inform us and we will amend the Chinese Butterfly recipe immediately

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Chinese Butterfly

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Chinese Butterfly Directions

Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs,
oysters, sausage and soy sauce in large bowl. Divide the mixture in
six equal parts and mound each part evenly on each butterflied
chicken breast. Sprinkle paprika on top. Add dried parsley and bake
at 350 degrees until brown - 1 1/2 to 2 hours - or until juices run
clear when center is poked with a fork. Garnish with radish slices or
olive slices for a colorful butterfly look. Cut in half to serve.

Serves: 6

Chinese Butterfly Recipe brought to you by Recipes To-Go

Chinese Butterfly Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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