Chicken Egg Foo Young
User Reviews
4.5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings (make 7 to 8 omelet)
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Calories
347 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Egg Foo Young
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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.
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Ingredients
Sauce
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 4 teaspoons cornstarch
- 1 teaspoon peanut oil (or vegetable oil)
- 2 cloves garlic , minced
Omelette
- 8 oz (225 g) ground chicken
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 6 large eggs
- 1 cup bean sprouts
- 1/2 white onion , diced
- 2 green onions , finely chopped
- 1/8 teaspoon white pepper powder
- 2 to 6 tablespoons peanut oil (or vegetable oil) (Footnote 1)
Instructions
Sauce
- Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
- 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.
- 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.
Omelette
- Add the ground chicken, cornstarch and 1/4 teaspoon of salt in a medium-sized bowl. Stir to mix well.
- 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.
- Beat together the eggs, bean sprouts, onion, green onions, cooled chicken, and white pepper powder in a bowl until well-combined.
- 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.
- Spoon the sauce over the omelets. Serve hot as a main with extra gravy on the side.
Notes
- 1- If you prefer your egg foo young to be very fluffy and light, use a bit more oil so the eggs puff up during the cooking. Using less oil works too but the omelet will be a bit denser.
Nutrition Information
Show Details
Serving
1serving
Calories
347kcal
(17%)
Carbohydrates
13.7g
(5%)
Protein
30.1g
(60%)
Fat
19.1g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
329mg
(110%)
Sodium
777mg
(32%)
Potassium
440mg
(13%)
Fiber
0.7g
(3%)
Sugar
2.6g
(5%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (make 7 to 8 omelet)
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 347kcal | 17% |
| Carbohydrates | 13.7g | 5% |
| Protein | 30.1g | 60% |
| Fat | 19.1g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 329mg | 110% |
| Sodium | 777mg | 32% |
| Potassium | 440mg | 9% |
| Fiber | 0.7g | 3% |
| Sugar | 2.6g | 5% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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