How to make Egg Foo Young - Easy Chinese Recipe

[ExquisiteGerbil]

The Wolfe Pit make Chinese Egg Foo Young - Literally meaning "lotus egg", this dish is prepared with beaten eggs and minced chicken. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered.



In Chinese Indonesian cuisine, it is well known as Fu yung hai or sometimes spelled as Pu yung hai, the ingredients of the omelette usually made from the mixture of vegetables such as carrots, bean sprouts and cabbages, mixed with meats such as crab meat, shrimp or minced chicken. The dish is served in sweet and sour sauce with peas.

How to make Egg Foo Young - Easy Chinese Recipe



Ingredients



1 lb - Boneless Chicken Thighs (cut into bite size pieces)

2 TBS - Low Sodium Soy Sauce

1/2 - tsp - Sesame Oil

2 TBS - Chinese Shaoxing Cooking Wine

1 TBS - Corn Starch

16 - Eggs

1 Cup - Frozen Peas and Carrots

1 Cup - Bean Sprouts

1 Cup - Mushrooms (chopped into medium pieces)

1 Cup - Yellow Onion (chopped into medium pieces)

1 TBS - Granulated Garlic

1 TBS - Black Pepper

Gravy

4 Cups - Chicken Broth

2 TBS - Oyster Sauce

2 TBS - Low Sodium Soy Sauce

2 TBS - Water

2 TBS - Corn Starch



Directions

Combine chicken, 1 TBS soy sauce, sesame oil, Shaoxing wine and corn starch.


Mix well and let marinate in the refrigerator for 20 minutes or a couple hours.


Add 1 TBS vegetable oil to a hot wok and stir fry the chicken in small batches until cooked through, then set aside.


In a large bowl beat eggs until well blended.


Add peas, carrots, bean sprouts, mushrooms, onion, granulated garlic, black pepper and mix well.


In a wok or skillet add 1 tsp vegetable oil over medium heat.


Add egg, meat and vegetable mixture in one cup increments and cook for 3 minutes, flip and cook another 2 minutes or until the egg is set. Continue until all of the mixture is done.


In a medium sauce pan over medium high heat combine, chicken broth, oyster sauce, soy sauce and bring to a boil.


Combine water and corn starch, mix well and add to the sauce pan.


Return the gravy to a boil and it should almost immediately thicken.


Serve egg foo young over steamed rice and top with gravy.