Egg Foo Young Gravy
Some say that the egg foo young gravy is really what "makes" this classic Chinese takeout dish. Learn how to make it from scratch in 15 mins!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons neutral oil ((such as vegetable or peanut oil))
- 2 tablespoons all-purpose flour
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 small clove garlic ((minced))
- 1 teaspoon shallot ((or red onion, minced))
- 3 1/4 cups low-sodium chicken stock ((divided))
- 2 tablespoons oyster sauce
- 2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper ((or to taste))
- 3 tablespoons cornstarch
Instructions
- 1
In a wok, medium pot, or saucepan, heat the oil over medium heat. Whisking constantly, make a roux by adding the flour, turmeric, and paprika. Continue whisking for 15-20 seconds, then add the garlic and shallot.
- 2
Whisk for another 30 seconds. Next, whisk in 3 cups of the chicken stock. Bring the mixture to a simmer. Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper to taste.
- 3
Combine the cornstarch with the remaining ¼ cup of chicken stock (or use water) to make a slurry. Slowly stir in two-thirds of the mixture.
- 4
Let the gravy cook and continue to thicken for 30 seconds. Add more of the cornstarch slurry if needed. The gravy should be thick enough to coat a spoon. Taste and adjust seasoning with additional salt or soy sauce according to your preferences. Serve!