| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats, Vegetables |
Chinese |
Eggs & chee, To post |
4 |
Servings |
INGREDIENTS
| 5 |
|
Eggs |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Green Onions W/Tops; thinly sliced |
| 1 |
md |
Green Bell Pepper; finely chopped |
| 1 |
cn |
Waterchestnuts; drained & sliced |
| 1 |
c |
Bean Sprouts; drained |
| 1/2 |
c |
Cooked Chicken; diced |
| 1/4 |
c |
Vegetable Oil |
| 1/2 |
c |
Chicken Broth; or more as needed |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Soy Sauce |
INSTRUCTIONS
CHINESE GRAVY
Beat eggs with salt just until yolks and whites are combined and eggs are
slightly foamy. Add scallions, pepper, water chestnuts, bean sprouts and
chicken. Mix. Heat oil in 10" skillet over low heat until very hot. Add egg
mixture and spread vegetables evenly. Cover tightly and do not sitr; oil
should bubble gently so bottom will be golden brown with top set in about
15 minutes. With sharp knife, cut into 4 portions in skillet. With wide
spatula, remove to several thicknesses of paper towels to drain. Serve
brown side up at once with thin Chinese gravy and hot cooked rice.
Serves: 4
FOR CHINESE GRAVY:
Mix cornstarch and broth (2 tbs.) to make a paste. Heat the remainder of
broth. Gradually stir in cornstarch paste to broth. Add soy sauce and cook
until gravy looks clear.
Source: Mountain Measures---Junior League of Charleston, WV. ed. 1974
Recipe by: Mrs. W. O. McMillan
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May
7, 1998
A Message from our Provider:
“When God ordains, He sustains.”