Lui Wang Tsai (Chinese Chicken & Egg Dish)

littleturtle's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 5

• 6 egg yolks
• ¼ cup chicken breast , minced
• 1 ½ tablespoons cornstarch
• 1 teaspoon salt
• 1 ½ teaspoons sherry wine
• 1 ½ cups chicken stock (cold)
• ¼ cup water chestnut , finely chopped
• ¼ cup oil
• ½ 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.