Chicken Fu-Yung

1 lb. chicken breast fillet, skinned
salt and pepper
3 tsp. dry sherry
2 tbs cornstarch
4 eggs
3 scallions, finely chopped
3 tbsp vegetable oil
5 oz. green peas
1 tbsp Light Soy Sauce
a few drops of sesame oil

Cut the chicken across the grain into very small, paper-thin slices, using a cleaver. Place the chicken slices in a shallow dish.

Mix 1/2 tsp salt, pepper, dry sherry, and cornstarch in a small bowl

Pour the mixture over the chicken to coat

Beat eggs in a small bowl with a pinch of salt and scallions

Heat the oil in a preheated wok or deep skillet. Add the chicken slices and stir fry for 1 minute, making sure that the chicken slices are kept separated

Pour the beaten eggs over the chicken, and lightly scramble until set. Stir the oil from the base of the wok so that the fu yung rises to the surface.

Add the peas, light soy sauce, and salt to taste, and blend well. Transfer the fu yung to serving dishes and sprinkle with sesame oil and serve.