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1
Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch.
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2
Cut the peeled shrimp into pieces 1 inch long.
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3
Put them in a bowl with the rest of the garlic salt, sherry and cornstarch.
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4
Heat 2 tablespoon oil over high heat in a wok or large pan.
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5
Add onions and celery and stir-fry for 2 minutes.
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6
Add soy sauce; reduce heat to medium, cover and steam one minute.
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7
Add mushrooms, cover and steam 2 more minutes.
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8
Remove mixture to a large bowl.
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9
Add remaining oil to wok, reduce heat to low and add ginger and garlic.
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10
Brown lightly, stirring constantly to avoid burning.
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11
Add chicken and shrimp.
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12
Stir-fry two minutes, or until shrimp are pink and opaque.
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13
Add cooked rice, onion mixture and ham.
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14
Stir until hot.
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15
Remove from heat, put into a storage container and chill overnight.
-
16
When ready to serve, reheat in a wok or large pot.
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17
Stir in snow peas and cook two minutes.
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18
Make a well in the center of the wok and stir in the beaten eggs.
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19
Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients.
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20
Cover and cook over medium heat another couple of minutes.
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21
Serve at once.
