Description
Chicken egg foo young features bean sprouts and bites of chicken crafted into a Chinese-style omelet topped with a rich and savory brown sauce you simply can’t resist! This Chinese takeout favorite is easy to make at home and tastes so satisfying.
Ingredients
Sauce
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 4 teaspoons cornstarch
- 1 teaspoon peanut oil (or vegetable oil)
- 2 cloves garlic, minced
Omelette
- 8 oz (225 g) ground chicken
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 6 large eggs
- 1 cup bean sprouts
- 1/2 white onion, diced
- 2 green onions, finely chopped
- 1/8 teaspoon white pepper powder
- 2 to 6 tablespoons peanut oil (or vegetable oil)
Instructions
1. Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
2. Heat 1 teaspoon of oil in a small skillet over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
3. Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.
4. Add the ground chicken, cornstarch and 1/4 teaspoon of salt in a medium-sized bowl. Stir to mix well.
5. Heat 1/2 tablespoon of oil in a medium-sized skillet over medium heat until hot. Add the ground chicken. Cook and chop into smaller pieces, until just cooked through, 3 minutes or so. Transfer the chicken to a plate to cool off.
6. Beat together the eggs, bean sprouts, onion, green onions, cooled chicken, and white pepper powder in a bowl until well-combined.
7. Heat 1 to 2 teaspoons of oil in the same small skillet over medium heat until hot. Scoop about 1/2 cup of the egg mixture into the skillet, use the spatula to shape the egg to make a patty. Cook until golden brown, about 2 minutes per side, and repeat with the remaining egg mixture. Transfer the omelet to a serving plate.
8. Spoon the sauce over the omelets. Serve hot as a main with extra gravy on the side.
Notes
To make the dish gluten free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce. Also make sure to use a gluten-free oyster sauce.