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Easy
By Yan-Kit So
Published 1997
This recipe is both Chinese and Italian in flavor and technique, inspired by the discovery of packaged skinned and boned chicken thighs in British supermarkets. It is a quick and tasty recipe. If it were made in China, the crimson Jinhua ham from eastern China or Yunnan ham from western China would be used instead of prosciutto. But as neither of these are easy to come by (if ever) in the West, I have been amazed by how reminiscent prosciutto is of the two Chinese hams.