Ed's Chicken Egg Foo Yung

Name: Ed's Chicken Egg Foo Yung
Cuisine: American
Ingredients: 2 cans La Choy Bean Sprouts (from Walmart) about 15 oz ea; 1 (4 ounce) can Great Value Mushrooms (pieces & stems); 7 large eggs; 1/2 cup corn starch; 3 chicken flavored bullion cubes; 1 large chicken breast (no skin); 1/2 medium onion (thinly sliced, then chopped a little); 3/4 cup finely chopped celery; 1/3 cup I Can't Believe It's Not Butter; 1/3 tsp garlic powder; 1/3 tsp sea salt; 2 1/2 cups water; 1/2 cup water; (You can substitute 4 oz canned water chestnuts for mushrooms.); 1/2 tsp soy sauce

eaesch @cook_4815614

I've searched many Egg Foo Yung recipes and combined ingredients and methods to derive this chicken recipe. I LOVE Egg Foo Yung and I think this recipe stacks up against order-out recipes. (1 cup of diced shrimp can be substituted for chicken for a delicious Shrimp Egg Foo Yung.)

(Great Value ingredients are the Walmart brand.)

Recipe makes about 10-11 patties (5-6 inches each). I fry 1 pattie at a time in a small fry pan but more patties can be fried at a time with a large fry pan. Oil in pan should be about 1/8 in thick.

(Great Value ingredients are the Walmart brand.)

Recipe makes about 10-11 patties (5-6 inches each). I fry 1 pattie at a time in a small fry pan but more patties can be fried at a time with a large fry pan. Oil in pan should be about 1/8 in thick.

eaesch @cook_4815614

(Great Value ingredients are the Walmart brand.)

Recipe makes about 10-11 patties (5-6 inches each). I fry 1 pattie at a time in a small fry pan but more patties can be fried at a time with a large fry pan. Oil in pan should be about 1/8 in thick.

(Great Value ingredients are the Walmart brand.)

Recipe makes about 10-11 patties (5-6 inches each). I fry 1 pattie at a time in a small fry pan but more patties can be fried at a time with a large fry pan. Oil in pan should be about 1/8 in thick.

Saved

Ingredients

2 cansLa Choy Bean Sprouts (from Walmart) about 15 oz ea
1 (4 ounce)can Great Value Mushrooms (pieces & stems)
7large eggs
1/2 cupcorn starch
3chicken flavored bullion cubes
1large chicken breast (no skin)
1/2medium onion (thinly sliced, then chopped a little)
3/4 cupfinely chopped celery
1/3 cupI Can't Believe It's Not Butter
1/3 tspgarlic powder
1/3 tspsea salt
2 1/2 cupswater
1/2 cupwater
(You can substitute 4 oz canned water chestnuts for mushrooms.)
1/2 tspsoy sauce

Saved

Steps

1

Cook chicken and use stock:
2

In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered)
3

Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two.
4

Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away.
5

To make gravy:
6

Dissolve bouillon cubes in chicken stock (medium heat).
7

Add soy sauce
8

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.
9

Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties)
10

(To make extra gravy later, follow the same method with or without using chicken stock.)
11

To make egg foo yung patties:
12

Dice chicken into small cubes
13

Thinly slice onion and chop a little
14

Drain mushrooms. Apply hand pressure in strainer.
15

Finely chop mushrooms
16

Drain bean sprouts. Apply hand pressure in strainer
17

Melt butter in microwave
18

In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix.
19

Pre-heat fry pan to medium heat (I use a small fry pan)
20

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.
21

Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer.
22

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.
23

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.