I’ve cracked the secret to making Chicken Egg Foo Young at home, which tastes even better than your favorite takeout spot! You’ll never order takeout again!
Chicken Egg Foo Young Recipe
Serving: 6
Prep time: 10 minutes
Cook time: 30 minutes
For the chicken:
1 tablespoon oil
1/2 pound ground chicken
Pinch of salt
Pinch of white pepper
For the egg foo young:
8 eggs, beaten
1/8 teaspoon salt
2 tablespoons cornstarch
6 tablespoons water
½ cup Chinese chives
1 cup cabbage, thinly sliced
1 medium carrot, shredded
1 cup mung bean sprouts
6 tablespoons of oil, separated
For the gravy:
1 cup chicken stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
3 tablespoons water
Chicken Egg Foo Young Instructions
To cook the chicken:
- In a wok over high heat, add 1 tablespoon of oil, ground chicken, salt, and white pepper. Stir fry until cooked through. Remove and cool it down slightly.
To prepare the egg foo young mixture:
- In a bowl, crack the eggs inside. Add the salt and cornstarch slurry (2 tablespoons of cornstarch and 6 tablespoons of water). Whisk.
- Then add the Chinese chives, cabbage, carrot, and mung bean sprouts. Return the chicken and mix together.
To cook the egg foo young:
- In a wok over medium heat, add about 1 tablespoon of oil. Add a ladleful of egg foo young mixture to the wok. Cook until golden brown for about 2 minutes.
- Flip the egg foo young, and cook it until golden brown for another 2 minutes. Remove and repeat with the rest.
To make the gravy and serve:
- In a pot over medium heat, add the chicken stock, soy sauce, oyster sauce, and sesame oil. Whisk and bring it to a simmer.
- Add in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it’s thickened.
- Serve the egg foo young on a plate, and drizzle the gravy on top. Enjoy!
