2    Chicken breast halves, boned

      1 t  Garlic salt, divided

      2 t  Sherry, divided

      2 t  Cornstarch, divided

      1 lb Shrimp, cleaned and peeled

      3 T  Oil, divided

      1 lg Onion, finely chopped

      2    Celery stalks, finely

           -chopped
      1 T  Soy sauce

    1/2 lb Mushrooms, sliced

           Ginger (1"), peeled
           -and minced
      3    Garlic toes, peeled

           -and minced
      4 c  Rice, cooked, cold

      6 oz Ham, diced

      8 oz Snow peas, fresh or frozen

      2    Eggs, beaten

  Note:  Chow Fan is best made the day before you plan to serve it.
  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. Cut the peeled
  shrimp into pieces 1" long.  Put them in a bowl with the rest of the garlic
  salt, sherry and cornstarch.
  Heat 2 T oil over high heat in a wok or large pan.  Add onions and celery
  and stir-fry for 2 minutes.  Add soy sauce; reduce heat to medium, cover
  and steam one minute.  Add mushrooms, cover and steam 2 more minutes.
  Remove mixture to a large bowl.
  Add remaining oil to wok, reduce heat to low and add ginger and garlic.
  Brown lightly, stirring constantly to avoid burning. Add chicken and
  shrimp.  Stir-fry two minutes, or until shrimp are pink and opaque.
  Add cooked rice, onion mixture and ham.  Stir until hot.  Remove from heat,
  put into a storage container and chill overnight. When ready to serve,
  reheat in a wok or large pot.  Stir in snow peas and cook two minutes. Make
  a well in the center of the wok and stir in the beaten eggs. Stir them as
  they cook, about 3 minutes, so they scramble and mix with the other
  ingredients. Cover and cook over medium heat another couple of minutes.
  Serve at once.
  Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.
  Vicki's notes:
  *  When Cathe originally gave me this recipe in the mid 70's it called for
  just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 1/2
  cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and
  sprouts. Also, just 1 clove garlic, which was heated with the ginger
  (discarded when brown) before cooking the chicken.
  *  I like to add 1/2 c red bell pepper (diced) for color.