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Monday, September 16, 2013

How to make Egg Foo Young - Easy Chinese Recipe

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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.
Enjoy!



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