Chicken Egg Foo Young with Gravy
Chicken Egg Foo Young is a Cantonese inspired Chinese-American egg patty filled with vegetables, meat and smothered in a golden, savory gravy.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 cup cooked chicken (shredded (See Note 1))
- 2 cup bean sprouts
- 1 cup carrot (peeled and shredded)
- 1+1/2 cup onion (diced)
- 2 green onions (chopped)
- 1/2 tsp sesame oil
- 8 large eggs
- 2 tbsp all purpose flour
- 6 cup cooking oil (for frying (see Note 2))
- 2 tbsp vegetable oil
- 2 tbsp all purpose flour
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp white pepper
- 1/8 tsp cayenne powder (or sriracha sauce (optional))
- 3 cup chicken stock
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp kosher salt
- 2 tbsp cornstarch
- 1 green onion (chopped fine)
- toasted sesame seeds
Instructions
- 1
In a large saucepan heat the oil over medium heat. Whisk in the flour and cook to form a paste, 2 minutes. Add the turmeric, paprika, garlic and onion powders, and cayenne. Cook another minute and whisk in the chicken stock. Bring to a boil, turn heat to low and whisk in oyster and soy sauce and sesame oil. Cook for 3 minutes until slightly thickened.
- 2
Mix the cornstarch with 1/4 cup water and stir to mix. Whisk into gravy and cook another 3 minutes on low until gravy is thick enough to coat a spoon. Cover and set aside.
- 3
Add 6 cups of oil to a large wok placed over medium high heat. You want a temperature of 350°F to fry properly.
- 4
In a large bowl add the shredded chicken, bean sprouts, carrot, onion, green onions and sesame oil. Add the eggs and gently toss to break yolks and coat everything, folding onto itself. Sprinkle with flour and toss again to coat the mixture.
- 5
Using a metal ladle or curved Chinese spatula, drop a 3/4 cup scoop of the mixture into the oil, folding it back onto itself towards the sides of the wok to keep mixture together. Pull the spatula back and up to release. Repeat, dropping three foo young into the oil. Cook 1 minute per side until golden brown. Remove from oil and set on wire rack lined pan to drain. Repeat with remaining batter mixture. Makes 8 chicken egg foo young total.
- 6
Serve immediately with gravy poured over each fried chicken omelette and top with chopped green onion and toasted sesame seeds.