CHICKEN EGG FOO YOUNG
Foo young chicken egg is a classic Chinese restaurant dish made with onion eggs, bean sprouts and chicken fried in pancakes and covered in a delicious sauce.
FOO YOUNG PANCAKES:
- 1/4 cup bean sprouts
- 1/2 cup chicken broth
- 2 garlic cloves (minced)
- 1/4 red pepper (cut into thin strips)
- 1 tablespoon of vegetable oil
- 1 stalk of green onion (finely chopped)
- 6 large eggs
- 2 ounces of shiitake mushrooms (cut into thin strips)
- 2 ounces of cooked chicken (finely chopped)
FOO YOUNG SAUCE:
- 2 teaspoons of rice vinegar
- 1 teaspoon of sesame oil
- 2 teaspoons of granulated sugar
- 1 cup of chicken broth
- 2 1/2 tablespoons soy sauce
- 1 tablespoon of cornstarch mixed with 1 tablespoon of water
- 1 green onion (finely chopped)
First, whisk the eggs in a bowl and add the chicken broth, mushrooms, bean sprouts, peppers, green onions, chicken and garlic. Stir until all ingredients are evenly coated. Season with salt and pepper and set aside.
Then, make the foo young sauce: Put all the ingredients for the sauce in a small saucepan and bring to the boil. Lower the heat and simmer for 2 minutes. Turn off the heat and set aside.
Cooking foo young pancakes: In a pan over medium-high heat, add vegetable oil. Using a ladle, pour small amounts of the egg mixture into the pan and make 2 to 4 small pancakes at a time. Cook on both sides for 2-3, until lightly browned, and transfer two pancakes to each plate. Work in batches until all of the mixture is used up.
Quickly heat the sauce and pour over the pancakes. Garnish with green onions and serve immediately. Happy Cooking Time.
Keep the sauce and pancakes separate if you decide to save some for later. When reheating, cook the pancakes in the microwave for 30 to 45 seconds. For the sauce, heat in a saucepan with 1 tbsp of cornstarch mixed with 1 tbsp of water to bring back the gooey texture.