Lui Wang Tsai (Chinese Chicken & Egg Dish) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A lot of dishes call for egg whites, but here's one that calls for only egg yolks. It's delicious served over steamed asparagus or broccoli. Ingredients:
6 egg yolks |
1/4 cup chicken breast, minced |
1 1/2 tablespoons cornstarch |
1 teaspoon salt |
1 1/2 teaspoons sherry wine |
1 1/2 cups chicken stock (cold) |
1/4 cup water chestnut, finely chopped |
1/4 cup oil |
1/2 ounce cooked virginia ham, minced (2 tablespoons) |
Directions:
1. Beat yolks, add chicken breast, cornstarch, salt, sherry, 1 cup of chicken stock, and water chestnuts.
2. Stir thoroughly.
3. Heat oil in wok to 400°F.
4. Pour in remaining 1/2 cup of chicken stock.
5. Stir in egg mixture.
6. Cook at 300F until mixture thickens, stirring constantly.
7. Remove to plate and sprinkle with minced ham.
8. Serve hot.
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