1. Skin and bone chicken breast; cut against the grain in slices 1/8-inch thick, then in 1-inch circles.

2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let stand 10 minutes, turning occasionally.

3. Slice smoked ham 1/8-inch thick, then in 1-inch circles. Remove mushroom stems. On small skewers alternately thread chicken, ham and mushrooms.

4. Pour oil into a shallow dish and rotate skewers in dish to coat ingredients with oil.

5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and roast, turning once or twice until done (10 to 15 minutes). Remove ingredients from skewers and serve.

necessary, be reheated in a slow (200-degree) oven. It may also be broiled 8 to 10 minutes; or cooked outdoors on a charcoal grill or hibachi.

1. For the smoked ham, substitute roast pork; or use 1/8 pound ham, 1/8 pound roast pork.

2. For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3 slices.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.