Lui Wang Tsai (Chinese Chicken & Egg Dish)

• 6 egg yolks
• 14 cup chicken breast, minced
• 1 12 tablespoons cornstarch
• 1 teaspoon salt
• 1 12 teaspoons sherry wine
• 1 12 cups chicken stock (cold)
• 14 cup water chestnut, finely chopped
• 14 cup oil
• 12 ounce cooked virginia ham, minced (2 tablespoons)

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 400F.
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.

egg yolks, chicken, cornstarch, salt, sherry wine, chicken, water, oil, virginia ham

Taken from www.food.com/recipe/lui-wang-tsai-chinese-chicken-egg-dish-96806 (may not work)