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Chicken Eggs Foo Yung

Natural.Foodie's picture
Ingredients
For sauce
  Sherry 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Cider vinegar 1 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Fructose 1 Teaspoon
  Unsalted beef stock 1⁄2 Cup (8 tbs)
  Chicken 1 Cup (16 tbs), finely chopped and cooked
For patty
  Chicken 1 Cup (16 tbs), finely chopped
  Eggs 6 Small, slightly beaten
  Bean sprouts 1 Cup (16 tbs), cooked, drained
  Green onion tops 1⁄2 Cup (8 tbs), minced
  Eggs 6 , lightly beaten
  Corn oil 1 Teaspoon
  Green onion tops 1⁄2 Cup (8 tbs), chopped (For Garnish)
Directions

MAKING
1) In a saucepan, combine the sherry, cornstarch, vinegar, garlic powder, ginger and fructose.
2) Stir until the cornstarch is dissolved thoroughly.
3) To the pan, add the beef stock.
4) Over low heat, cook until thickened, stirring constantly. Keep the sauce aside.
5) In a large bowl, combine the chicken, bean sprouts, minced onion tops and eggs. Mix well.
6) In a heavy iron skillet, heat the corn oil.
7) With a paper towel, wipe the bottom of the skillet to spread the oil evenly.
8) To the hot skillet, pour in the egg mixture (like preparing pancakes), using about 1/4 cup to form each patty.
9) On both the sides, lightly brown each patty.
10) Continue to cook for 5 minutes, until the egg is completely set.

SERVING
11) Before serving, spoon a little of the sauce on each. Serve, garnished with chopped green onion tops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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