Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ed's chicken egg foo yung. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Ed's Chicken Egg Foo Yung is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Ed's Chicken Egg Foo Yung is something which I have loved my entire life.
Shows how to fry your egg foo young like Chinese restaurants do. Chicken Egg Foo Yung is a popular North American Chinese recipe. The egg omelette is seared in a Big Wok.
To begin with this particular recipe, we must first prepare a few components. You can cook ed's chicken egg foo yung using 15 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Ed's Chicken Egg Foo Yung:
- Prepare 2 cans La Choy Bean Sprouts (from Walmart) about 15 oz ea
- Make ready 1 (4 ounce) can Great Value Mushrooms (pieces & stems)
- Take 7 large eggs
- Make ready 1/2 cup corn starch
- Prepare 3 chicken flavored bullion cubes
- Take 1 large chicken breast (no skin)
- Take 1/2 medium onion (thinly sliced, then chopped a little)
- Make ready 3/4 cup finely chopped celery
- Take 1/3 cup I Can't Believe It's Not Butter
- Get 1/3 tsp garlic powder
- Prepare 1/3 tsp sea salt
- Make ready 2 1/2 cups water
- Make ready 1/2 cup water
- Take (You can substitute 4 oz canned water chestnuts for mushrooms.)
- Get 1/2 tsp soy sauce
Egg foo yung, commonly called a Chinese recipe, is actually a cultural hybrid of a dish. This omelet is great for dinner, lunch, and even breakfast. To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper to taste.
Steps to make Ed's Chicken Egg Foo Yung:
- Cook chicken and use stock:
- In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered)
- Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two.
- Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away.
- To make gravy:
- Dissolve bouillon cubes in chicken stock (medium heat).
- Add soy sauce
- Mix corn starch in ½ cup water. Then gradually introduce corn starch to the iquid to a desired gravy consistency. (I prefer a thicker gravy.) Discard unused corn starch.
- Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties)
- (To make extra gravy later, follow the same method with or without using chicken stock.)
- To make egg foo yung patties:
- Dice chicken into small cubes
- Thinly slice onion and chop a little
- Drain mushrooms. Apply hand pressure in strainer.
- Finely chop mushrooms
- Drain bean sprouts. Apply hand pressure in strainer
- Melt butter in microwave
- In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix.
- Pre-heat fry pan to medium heat (I use a small fry pan)
- Before making each pattie, hand mix bean sprout mixture so that liquid on bottom is spooned over the top. Then spoon mixture to form 5-6 inch pattie.
- Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer.
- Cook white rice. Use 2 times the water to the amount of rice. Bring water to boil before adding rice. Reduce heat to low heat, cover pot, and cook rice for 15 minutes. Turn off heat and keep rice covered for 15 more minutes.
- Serve rice and 1-2 patties per person. Cover rice and patties with gravy, then serve. Can be served with soy and/or duck sauce as a condiment.
Chicken egg foo young is a recipe that's perfect for repurposing leftover chicken. Got leftover cooked chicken and a few eggs in the fridge? The origin of egg foo young comes from the Canton side of mainland China. The original version is called fu yung egg slices and is mainly found in Guangdon province. Succulent chicken omelettes with crunchy wood ear mushrooms, bean sprouts, smothered in an oyster and rice wine sauce.
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