By Irene Kuo
This is a sauce version of that northern specialty Fu Yung Chicken. The scraped chicken, in lesser quantity, is blended into stock instead of being stir-fried. The sauce is only briefly stir-fried with the chosen vegetable at the end of its cooking time. With a little minced Smithfield ham sprinkled on top, this creamy sauce lends elegance to many vegetables, such as peas, lima beans, cauliflower, broccoli, and asparagus.