Egg Foo Young is an American-Chinese omelet dish. It is easy and fast to make, if not terribly healthy. When I was little I used to order chicken egg foo young every time we went to a Cantonese restaurant.... even though my Dad made it for us at home. Here is my Dad's recipe exactly as he sent it to me by email.
"Elizabeth:
The egg-foo-yong recipe is as follows (serves 3-4 depending on how
hungry)
1 package of beansprouts (fresh), or one can of the same (if fresh not
available)
(rinse and drain if fresh; drain off juices if canned.
1 cup of diced chicken (or pork or shrimp)
1 heaping tablespoon (approximate) of finely diced onion.
(I usually dice up a small onion, putting one portion in the mix and
reserving one for the gravy)
2-3 tablespoons of powdered cornstarch.
4-5 fresh eggs.
Combine all of the above into a large mixing bowl and thoroughly mix
together. Meanwhile put one tablespoon of butter or the
like into a large skillet until melted, at medium heat. Then, using a 1/2
cup scoop (check first by dropping a tad of egg into the pan to see if it
congeals), form patties in the pan/skillet; brown one side; flip (gently)
and brown on the other. Once patties are solid, transfer into a warming pan
and place in preheated (300-350 degrees) oven, while gravy is being made.
Using same pan/skillet from making the patties, add another tablespoon of
butter or whatever and melt; then stir-in the remaining
diced onions and brown; Also add 3-4 bullion cubes (chicken or beef
depending on taste; we usually use chicken) that are dissolved in a cup of
water. (Add slowly to prevent grease from splattering. Refill the
measuring cup with water and carefully stir in 2-3 tablespoons more of
cornstarch until it is dissolved. Bring the mixture of onions, water,
bullion cubes in pan to a slow boil and slowly stir in the cornstarch-water
mixture until to the desired thickness is achieved.
Serve with rice (which you can start about the same time you put the patties
in. Enjoy! Dad"
 |
| The Basic Ingredients |
The egg-foo-yong recipe is as follows (serves 3-4 depending on how
hungry)
1 package of beansprouts (fresh), or one can of the same (if fresh not
available)
(rinse and drain if fresh; drain off juices if canned.
1 cup of diced chicken (or pork or shrimp)
1 heaping tablespoon (approximate) of finely diced onion.
(I usually dice up a small onion, putting one portion in the mix and
reserving one for the gravy)
2-3 tablespoons of powdered cornstarch.
4-5 fresh eggs.
Combine all of the above into a large mixing bowl and thoroughly mix
together. Meanwhile put one tablespoon of butter or the
like into a large skillet until melted, at medium heat. Then, using a 1/2
cup scoop (check first by dropping a tad of egg into the pan to see if it
congeals), form patties in the pan/skillet; brown one side; flip (gently)
and brown on the other. Once patties are solid, transfer into a warming pan
and place in preheated (300-350 degrees) oven, while gravy is being made.
Using same pan/skillet from making the patties, add another tablespoon of
butter or whatever and melt; then stir-in the remaining
diced onions and brown; Also add 3-4 bullion cubes (chicken or beef
depending on taste; we usually use chicken) that are dissolved in a cup of
water. (Add slowly to prevent grease from splattering. Refill the
measuring cup with water and carefully stir in 2-3 tablespoons more of
cornstarch until it is dissolved. Bring the mixture of onions, water,
bullion cubes in pan to a slow boil and slowly stir in the cornstarch-water
mixture until to the desired thickness is achieved.
Serve with rice (which you can start about the same time you put the patties
in. Enjoy! Dad"
 |
| I added peas and carrots with the bean sprouts |
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