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
  1. Cut up chicken and ham. Beat the eggs well.
  2. If bamboo strips unavailable, buy whole bamboo and julienne. Chop parsley.
  3. Fry bamboo, add parsley then add broth and fry till almost all the liquid is gone.
  4. Add corn starch and chicken to eggs. Mix well.
  5. Add ham to bamboo stir one minute then add egg and chicken, mix well. Cover, cook 5 minutes, very low heat.
  6. 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.