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Chicken Egg Foo Young

Introduction & method

Egg foo young is one of those dishes that has been adapted for western tastes, and in fact there are 2 very distinct versions. British Chinese restaurant egg foo young is pretty much just scrambled egg trying to be an omelette. This American carryout version, though, is much more interesting - it's deep-fried, comes with a saucy gravy and is very easy to make.

Chicken Egg Foo Young Recipe

Make the Sauce


Heat the oil in a saucepan over medium heat. Stir in the flour to form a smooth paste. Let it cook for a minute or so, then mix in the stock, the sesame oil, oyster sauce and soy sauce. Bring it to the boil then turn down to a simmer. Add the cayenne pepper if using. Taste for seasoning and add salt and/or white pepper if desired. You can remove it from the heat and set aside until needed.

Chicken Foo Young Prep


Remove any skin or bone from the chicken and shred it. Finely slice the spring onions (scallions). Separate the green parts and reserve them for garnish. Grate the carrot and finely chop the onion. Add the chicken and veggies to a large mixing bowl along with the bean sprouts and sesame oil. Mix well and fold in the eggs, making sure the yolks are all broken. Sprinkle the flour and salt over the mixture and stir to coat everything.

Cook the Chicken Foo Young


Pour about 5cm (2 inches) of cooking oil into a frying pan or wok. Heat it to 177°C (350°F). Using a shallow spoon or spatula, take one-quarter or one-sixth of the mixture and lower it into the oil. Pull back any bits that go wandering off and stick them to the patty. Cook until a deep gold, about 1 or 2 minutes, turn over and cook the other side. Place on kitchen paper to drain. You'll probably have to cook the foo young in batches, depending on the size of your pan. If the sauce has cooled down you'll need to reheat it while the foo young is cooking.

Serve the Chicken Foo Young


Heat a small skillet and toss the sesame seeds in without any oil. When they start to turn brown, remove them. Place one or two foo young patties on a plate with some rice. Pour over some gravy and sprinkle with the green spring onion slices and some toasted sesame seeds.

Yum


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Egg Foo Young on YouTube.

 

Ingredients & Info


SAUCE/GRAVY
 1 tbsp vegetable or sunflower oil
 1 tbsp plain white (all-purpose) flour
 250 ml chicken stock
 1 tbsp oyster sauce
 1 tbsp soy sauce
 half a tsp cayenne pepper (optional)
 half a tsp sesame oil
  salt and white pepper to taste
BATTER
 1 cooked chicken breast
 a handful of bean sprouts
 1 medium carrot
 1 medium onion
 2 spring onions (scallions) white partss
 1 tsp sesame oil
 2 tbsp plain white (all-purpose) flour
 6 s egg
 1 tbsp salt
GARNISH
 2 spring onions (scallions) green partss
 1 tbsp toasted sesame seeds

PLUS

For deep-frying, enough cooking oil to give 5cm (2  inches) depth in a frying pan or wok.


UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 10 minutes.
Cooking time: 10 minutes.
Total time: 20 minutes.