3 c. bamboo strips
1 chicken breast
6 eggs
1 tbl. corn starch
3 sprigs parsley
1 1/4 c. chicken broth, canned
1 c. boiled ham, diced carrot size
- Cut up chicken and ham. Beat the eggs well.
- If bamboo strips unavailable, buy whole bamboo and julienne. Chop parsley.
- Fry bamboo, add parsley then add broth and fry till almost all the liquid is gone.
- Add corn starch and chicken to eggs. Mix well.
- Add ham to bamboo stir one minute then add egg and chicken, mix well. Cover, cook 5 minutes, very low heat.
- OPTIONAL: Heat 1 1/2 c. broth, 1 tbl. sesame oil, and 1 tsp. oyster sauce. Thicken and pour over eggs.
This is an optional side dish.