Chinese🥚 Egg & tofu

Chicken Egg Foo Young

Name: Chicken Egg Foo Young
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 150 g chicken breast; 1 tsp soy sauce; 2 tsp water; 1/8 tsp sugar; ¼ tsp baking soda; 1 tsp cornstarch; 1/8 tsp white pepper powder; 1 tsp oil; 2 garlic; 2 green onion; 100 g onion; 100 g bean sprouts; 3 large egg; 1 tbsp cornstarch; 2 tsp water; ¼ tsp salt; 1/8 tsp white pepper powder; 1 cup unsalted chicken broth; 1 tbsp soy sauce; ¼ tsp sugar; 2 tsp cornstarch; 2 tbsp water; 1 tsp sesame oil; ~2 tbsp oil

⏱ 25 min🍽 Serves 4

Chicken and vegetables folded into beaten egg, pan-fried until golden on both sides, and served with a savory thickened gravy. This classic Cantonese dish is known for its tender egg coating, hearty fillings, and silky sauce.

High-protein

Adapted from a video by Cook! Stacey Cook

Chicken Egg Foo Young | How To Make Egg Foo Young At Home

Watch on YouTube

Ingredients

chicken breast150 g
soy saucefor marinating chicken1 tsp
waterfor marinating chicken2 tsp
sugarfor marinating chicken1/8 tsp
baking sodafor marinating chicken¼ tsp
cornstarchfor marinating chicken1 tsp
white pepper powderfor marinating chicken1/8 tsp
oilfor marinating chicken

Steps

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1
Slice the chicken breast thin. In a bowl, combine soy sauce, water, sugar, baking soda, cornstarch, white pepper powder, and oil, then coat the chicken evenly in this marinade.
2
Mince the garlic and cut the green onion into pieces, keeping the stem and leafy parts separate. Slice the onion into thin strips and prepare the bean sprouts.
3
Crack and beat the eggs in a bowl. Mix cornstarch with cold water to make a thick slurry, then stir this mixture evenly into the beaten egg.
4
Prepare a second cornstarch and water mixture for the gravy; this should be thinner than the one used for the egg.
5
Heat oil in a pan over medium-high heat. Once hot, add the marinated chicken and spread it out. Add the stem parts of the green onion and let them sizzle as you pan-fry both sides of the chicken.
6
When the chicken is nearly cooked through, add the minced garlic, onion slices, and bean sprouts, then stir-fry everything together until the chicken is fully cooked.
7
As soon as the chicken is cooked, transfer everything to the beaten egg mixture. The onion and bean sprouts should still be somewhat crisp. Season with additional white pepper powder and salt, add the leafy parts of the green onion, and mix evenly.
8
Add a little more oil to the pan if needed. Using a ladle, scoop the egg mixture into the pan to ensure even-sized portions. Pan-fry until the bottom is golden brown, then flip and fry the other side until also golden brown.
9
Once both sides are golden brown, remove the egg pancakes from the pan. Pour unsalted chicken broth into the pan over medium-high heat. Season with soy sauce and sugar, mix well, and bring to a vigorous boil.
10
Slowly pour in the prepared cornstarch and water mixture while stirring the broth continuously until it thickens into a gravy. Finish with a touch of sesame oil.
11
Pour the gravy over the egg pancakes right before serving and pair with rice for a delicious meal.

Chicken Egg Foo Young

Ingredients

Steps

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