Lui Wang Tsai (Chinese Chicken & Egg Dish)

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.

• Ready In: 25 mins
• Serves: 5

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.