Chicken Egg Foo Yung Recipes

LIGHTER CHICKEN EGG FOO YOUNG

Steps:

• Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
• In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

CHICKEN EGG FOO YOUNG

Steps:

• To make the sauce bring the chicken broth, hoisin sauce, soy sauce, white pepper and sesame oil to a boil.
• Mix the cornstarch with cold water and whisk into broth, stirring quickly until it thickens. Keep warm on low heat while making the egg foo young.
• Rinse the mung bean sprouts and drain thoroughly. Set aside.
• Beat the eggs with the mirin (or water). Stir in ½ cup (125 mL) of the green onions, ½ cup (125 mL) of the sweet red pepper, sliced mushrooms and bean sprouts. Save ¼ cup (60 mL) of the red pepper and green onion to garnish when serving.
• Heat a teaspoon (5 mL) of oil over medium-high heat in an 8 inch (20 cm) non-stick pan. When the pan is hot, pour in one third of the egg mixture - about a cup and a bit (300 mL). Sprinkle with ¼ cup (60 mL) diced cooked chicken. As the mixture sets at the edges, lift with spatula to allow uncooked egg to flow underneath. Cook until the bottom is set and golden. The top will be almost set at this point. Slide onto a plate. Invert and add back to pan and cook another minute. Slide onto warm plate. Repeat procedure using more oil to make three more omelettes, stacking them on plate as you go.
• To serve, cut into four wedges and serve with the warm egg foo young sauce. Garnish with the rest of the red pepper and green onion.

EGG FOO YOUNG

Steps:

• Preheat a griddle over medium heat and brush it with some oil.
• Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
• Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
• Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
• Put 2 pancakes on each plate and top with the gravy.

CHICKEN EGG FOO YOUNG

Steps:

• Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
• Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
• Garnish servings with green onions.

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

EGG FOO YONG WITH SAUCE

Steps:

• In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

EGG FOO YUNG

Steps:

• Mix eggs, vegetables, meat and soy.
• Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
• Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
• Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
• Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
• In a bowl, blend cornstarch and water.
• Add to sauce and cook, stirring, until sauce bubbles and thickens.
• Serve with hot Egg Foo Yung.

KETO EGG FOO YOUNG

Steps:

• Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
• In a large bowl combine beaten eggs and vegetable mixture.
• Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.