Egg Foo Yong(Paper) - cooking recipe

Ingredients

1 c. chopped chicken
2 Tbsp. butter
1 can bean sprouts
1/2 c. chopped onion
1/2 c. chopped celery
1 Tbsp. finely chopped green pepper or parsley
6 eggs, slightly beaten
1 tsp. salt
frying fat

Preparation

Brown chicken lightly in butter and add bean sprouts, onion, celery and green pepper.
Cover and cook until onion is transparent. Cool slightly.
Spoon chicken into beaten eggs, straining them free of liquid.
Add salt. Mix thoroughly.
Pour 1/2 cup of mixture into hot fat about 1/2-inch deep.
Flatten each cake to 1/2-inch thickness and cook until nicely browned on both sides, turning once.
Drain and serve while hot with sauce.
Makes 12 cakes.