Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ed's chicken egg foo yung. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Ed's Chicken Egg Foo Yung is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Ed's Chicken Egg Foo Yung is something which I have loved my whole life.
Shows how to fry your egg foo young like Chinese restaurants do. Chicken Egg Foo Yung is a popular North American Chinese recipe. The egg omelette is seared in a Big Wok.
To get started with this recipe, we have to first prepare a few ingredients. You can cook ed's chicken egg foo yung using 15 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Ed's Chicken Egg Foo Yung:
- Make ready 2 cans La Choy Bean Sprouts (from Walmart) about 15 oz ea
- Take 1 (4 ounce) can Great Value Mushrooms (pieces & stems)
- Get 7 large eggs
- Prepare 1/2 cup corn starch
- Get 3 chicken flavored bullion cubes
- Prepare 1 large chicken breast (no skin)
- Take 1/2 medium onion (thinly sliced, then chopped a little)
- Make ready 3/4 cup finely chopped celery
- Take 1/3 cup I Can't Believe It's Not Butter
- Take 1/3 tsp garlic powder
- Take 1/3 tsp sea salt
- Prepare 2 1/2 cups water
- Make ready 1/2 cup water
- Prepare (You can substitute 4 oz canned water chestnuts for mushrooms.)
- Make ready 1/2 tsp soy sauce
Egg foo yung, commonly called a Chinese recipe, is actually a cultural hybrid of a dish. This omelet is great for dinner, lunch, and even breakfast. To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper to taste.
Steps to make Ed's Chicken Egg Foo Yung:
- Cook chicken and use stock:
- In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered)
- Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two.
- Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away.
- To make gravy:
- Dissolve bouillon cubes in chicken stock (medium heat).
- Add soy sauce
- 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.
- Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties)
- (To make extra gravy later, follow the same method with or without using chicken stock.)
- To make egg foo yung patties:
- Dice chicken into small cubes
- Thinly slice onion and chop a little
- Drain mushrooms. Apply hand pressure in strainer.
- Finely chop mushrooms
- Drain bean sprouts. Apply hand pressure in strainer
- Melt butter in microwave
- In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix.
- Pre-heat fry pan to medium heat (I use a small fry pan)
- 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.
- Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer.
- 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.
- 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.
Chicken egg foo young is a recipe that's perfect for repurposing leftover chicken. Got leftover cooked chicken and a few eggs in the fridge? The origin of egg foo young comes from the Canton side of mainland China. The original version is called fu yung egg slices and is mainly found in Guangdon province. Succulent chicken omelettes with crunchy wood ear mushrooms, bean sprouts, smothered in an oyster and rice wine sauce.
So that is going to wrap it up for this special food ed's chicken egg foo yung recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
