Ed's Chicken Egg Foo Yung
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.
Ed's Chicken Egg Foo Yung
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.
Cooking Instructions
- 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.
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