4 cups Chicken broth
2 tb Dark molasses
2 cups Diced celery
1 tb Soy sauce
1 cup Diced onion
1 tb Butter
1 cup Chopped cabbage (bok choy if -available)
2 Eggs, beaten
4 To 5 Tbl cornstarch
2 tb Peanut oil 1 lb Cooked, boned chicken, torn-into bite-size shreds
1-1/2 cups Sliced fresh mushrooms
1 1/2 cups Fresh bean sprouts
1 cn Chow mein noodles
In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring occasionally, until the celery is soft.
Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose.
Melt the butter in a small pan over medium-high heat. Cook the eggs until firm, with minimal stirring. You want an "egg pancake". Remove the eggs from the pan, season to taste, and slice into thin strips.
Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mixture thickens. Add torn chicken and heat through.
To serve, put a layer of chow mein noodles on each plate and heap with the chicken and vegetable mixture. Top with the shreds of eggs.