4 eggs, beaten
1 (1 lb.) can bean sprouts, drained
1/2 c. cooked chicken
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. soy sauce
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 edges. Turn and brown on the other side. Cook additional patties. Place on platter and serve with Chinese Sauce. Makes 10 patties.

Chinese Sauce: Combine 1 1/2 cups chicken broth with 1 teaspoon molasses and 1 teaspoon soy sauce. Blend 2 tablespoons cornstarch and 2 tablespoons cold water; add to chicken broth and cook, stirring constantly, over low heat until mixture comes to a boil. Makes about 1 1/2 cups.