Chicken Egg Foo Young
Chicken egg foo young features bean sprouts and bites of chicken crafted into a Chinese-style omelet topped with a rich and savory brown sauce you simply can’t resist! This Chinese takeout favorite is easy to make at home and tastes so satisfying. {Gluten-Free Adaptable}To make the dish gluten free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce. Also make sure to use a gluten-free oyster sauce.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup chicken broth
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine ((or dry sherry))
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 tsp cornstarch
- 1 tsp peanut oil ((or vegetable oil))
- 2 clove garlic (, minced)
- 8 oz (225 g) ground chicken
- 1 tsp cornstarch
- 1/4 tsp salt
- 6 large eggs
- 1 cup bean sprouts
- 1/2 white onion (, diced)
- 2 green onions (, finely chopped)
- 1/8 tsp white pepper powder
- 2 to 6 tablespoons peanut oil ((or vegetable oil) (Footnote 1))
Instructions
- 1
Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
- 2
Heat 1 teaspoon of oil in a small skillet over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
- 3
Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.
- 4
Add the ground chicken, cornstarch and 1/4 teaspoon of salt in a medium-sized bowl. Stir to mix well.
- 5
Heat 1/2 tablespoon of oil in a medium-sized skillet over medium heat until hot. Add the ground chicken. Cook and chop into smaller pieces, until just cooked through, 3 minutes or so. Transfer the chicken to a plate to cool off.
- 6
Beat together the eggs, bean sprouts, onion, green onions, cooled chicken, and white pepper powder in a bowl until well-combined.
- 7
Heat 1 to 2 teaspoons of oil in the same small skillet over medium heat until hot. Scoop about 1/2 cup of the egg mixture into the skillet, use the spatula to shape the egg to make a patty. Cook until golden brown, about 2 minutes per side, and repeat with the remaining egg mixture. Transfer the omelet to a serving plate.
- 8
Spoon the sauce over the omelets. Serve hot as a main with extra gravy on the side.