4 eggs, beaten
1 (1 lb.) can bean sprouts, drained
1/2 c. cooked or canned chicken, chopped
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. soy sauce (optional)
2 tbsp. salad oil
Chinese sauce

Combine all ingredients except oil and Chinese sauce. Drop by spoonfuls into hot oil in skillet. Spread bean sprouts gently with tip of spoon to cover egg mixture. Cook until little cakes set and brown on edge. Turn and brown on the other side. Add more oil to skillet, if necessary, as you cook additional patties. Place on hot platter and serve at once with Chinese sauce.

CHINESE SAUCE:

Combine 1 1/2 cup chicken broth (or 1 1/2 cup hot water with chicken bouillon cubes added) with 1 teaspoon molasses and 1 teaspoon soy sauce. Blend and cook, stirring constantly over low heat until mixture comes to boil. Makes about 1 1/2 cups.