Chicken Egg Foo Young Recipe

In the Middle East the Asian cuisine market is pretty lack luster. So what’s a girl to do when she wants some good chinese? You guessed it, make it myself! Click here to see how I made Chicken Egg Foo Young.

Chicken Egg Foo Young

This recipe will make 8 pancakes

• 2 Chicken Breast cubed (small)
• 6 Eggs
• 1/2 cup Bean Sprouts
• 1/2 cup Frozen Peas and Carrots
• 1/2 cup Chopped Onion
• Salt to taste
• Pepper to taste

The Gravy

• 2 tablespoon Hoison Sauce
• 2 cups Chicken Broth (Low sodium or Homemade Chicken Broth)
• 2 Tablespoons Light Soy Sauce
• 2 Tablespoons Corn Flour
• 2 Tablespoons Water
• Oil Light (3 tablespoons) Deep Fry (2cups) Use oils with a high smoke point. (canola, vegetable, grapeseed, etc.)

Making the Chicken Egg Foo Young:

Now you will need to season the cubed small chicken with 1 tablespoon of corn flour, salt and pepper. Now I used a pinch of salt and a pinch of pepper for the seasoning. If you want more salt or pepper add it. I found that was all I needed. a pinch is 1/8 of a teaspoon. Then I mixed the ingredients well and sat them to side.

Then I heated a non- stick skillet on medium high with 2 tablespoons of oil. When you see the oil is glossy place the chicken inside to cook through. Once the chicken is cooked through remove from the pan and add to a bowl. Add the bean sprouts, onions, and peas & carrots to the skillet. Cook for 2 minutes. After 2 minutes place the vegetables into the same bowl as the chicken.

At this point you need to let the chicken and vegetables cool before adding them to the eggs. You can sit them on the counter or put them in the freezer for 5 minutes like I did. Once the chicken mixture is cooled add the beaten eggs to combine. Sit to the side and wait for the oil to warm up.

Now you can fry these pancakes two ways. The deep fried way is more authentic and original to take-out. In this instance you would heat 2 cups of oil (canola or vegetable) until internal temp of 350. Use a soup ladel and drop them in pushing the eggs together to make an omellete. Only do one at a time with this method because the temp drops in the oil very fast. This way you can control the browning of the omelette. Also when done place it on kitchen towel to remove excess oil.

Now if you want to go a healthier route you can use 3 tablespoons of oil and do one pancake at a time in a non-stick skillet. Just cook the eggs until set, flip, and then remove to a kitchen towel for draining of the excess oil.

I went the authentic route. So I fried all of my egg foo young until golden brown. I placed my pancakes on kitchen towels and then in the oven to keep warm as I prepared my gravy.

The gravy is so simple. Take the chicken broth, soy sauce, and hoison sauce then bring to a soft boil. In a shallow bowl mix the remaining corn flour with two tablespoons of water. Mix the water and flour until there is no lumps. Crank up the heat under the pot and pour the corn flour mixture in slowly while stirring. The sauce will thicken immediately. Now if you want your sauce thicker you can always make more of the corn flour mixture an add for desired consistency.

Once the gravy is done you are ready to serve. You can serve the Chicken Egg Foo Young over steamed rice. This recipe is also good with shrimp and beef. If you use shrimp you don’t need to cook it first. You can place the shrimp in the egg mixture raw. Enjoy!