Moo's Fluffy Chicken Pancake

Moo used to make this as an entree, but as a smaller helping it would be an excellent side dish. She often put a little of her fabulous all-purpose lemon sauce on top. What a palate pleaser. Experiment with different sauces and toppings for new tastes.

1/4 cup olive oil
1/2 chicken breast, finely chopped
4 egg whites
2 T coriander, chopped
2 t. sherry
salt and pepper to taste
Few drops of sesame oil

Bone and chop chicken. Beat egg whites until foamy. Mix in chicken, sherry salt and pepper. Put olive oil in flat frying pan over medium heat. When hot, add the chicken mixture. When firm, turn mixture. Cook until both sides are firm but NOT brown. Add sesame oil and serve.

You can give a little more flavor to the chicken by marinating it in: 1 tsp. sherry, 2 tsp. soy sauce and 1 star anise

Moo's Litchi Sauce
2 T sugar
2 T vinegar
2 T catsup
3/4 cup litchi juice (drained from a can of litchi fruit)
2 tsp cornstarch
Boil and stir all ingredients until think enough.