Chicken Foo Yung Makes 1 to 2 servings.** Ingredients ** 1 tbsp sunflower oil 200g (7oz) Fresh or frozen peas 1 Medium sliced onion, cut into 1 inch square slices 220g (8oz) Boned Chicken Breast, cut into strips 2 tsp salt 220g (8oz) Beansprouts 5 Eggs, beaten optionally add a couple of Chinese mushrooms, or mange tout ** Procedure ** 1) Heat the oil in a wok. 2) Stir fry the chicken; brown lightly on moderate to high heat. 3) Add half the salt, the onions, the peas, and stir fry for 2 minutes. 4) Add the beansprouts and stir fry for 1 minute. 5) Add the eggs to the ingredients in the wok and reduce the heat to a low setting. 6) Stir occasionally while the mixture sets so that the mixture does not burn on the bottom of the wok. 7) When the mixture has set and is brown in places, the dish is ready Serving suggestion: serve immediately on a bed of long grain rice. Contributed by: Stuart Blair, Compliment the chef.