| 1. |
Mince chicken breast, put it into beaten eggs. Add seasoning. Stir well. Fold it into greased saucers. Steam for 4 minutes to form egg patties. |
| |
| 2. |
Scoop patties from saucers with a knife. Dust with chopped ham. |
| |
| 3. |
Blanch asparagus in water with salt and oil until cooked. Arrange on rim of plate. |
| |
| 4. |
Heat a little oil, put in sauce, and bring to the boil. Pour onto patties. Serve. |
| |
|