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Lui Wang Tsai (Chinese Chicken & Egg Dish)

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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.”
READY IN:
25mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

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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