Chicken Egg Foo Young
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
492 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Egg Foo Young
Description
Chicken Egg Foo Young consists of fried patties made by combining beaten eggs with cooked chicken pieces, sautéed onions and mushrooms, finely sliced spring onions, beansprouts, chicken stock, sesame oil, salt, and white pepper. The mixture is ladled into hot canola oil and fried until light golden and cooked through. Concurrently, a savory gravy is prepared by simmering light and dark soy sauce, oyster sauce, sugar, and chicken stock, then thickened with cornstarch slurry. This gravy is served warm over the egg patties.
The patties deliver a moist and fluffy texture from eggs and stock, balanced by the savoriness of chicken and mushrooms and crunch from beansprouts. The sauce enhances the dish with a glossy, smooth coating that adds saltiness and depth. Suitable for a main dish, it can be served with rice or noodles.
The recipe notes suggest the patties can be made and gravy prepared ahead, with tips for reheating without losing texture. Alternative proteins like beef, pork, or shrimp may be used, as well as a vegetarian option with added vegetables.
Ingredients
For the gravy
- 2 tbsp soy sauce light
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 ½ cups chicken stock
- 1 tbsp cornstarch
For the Foo Young
- 2 tbsp canola oil
- ½ onion (sliced)
- 1 chicken breast (cut into small cubes)
- ½ cup mushrooms (finely sliced)
- 8 egg
- ½ cup chicken stock
- 4 spring onions (scallions) (finely sliced)
- 1 cup beansprouts
- 1 tbsp sesame oil
- salt
- white pepper
- 1 cup canola oil (for frying)
Instructions
To make the gravy
- Combine the soy sauces, oyster sauce, sugar and chicken stock in a small pan. Bring to a simmer over a medium heat and cook for 5 minutes. Whisk the cornstarch with about 1/4 cup water and then pour into the gravy. Stir and let it cook for 1-2 minutes more - the cornstarch will thicken the sauce. Remove from the heat and set aside with a lid on to keep it warm.
To make the foo young patties
- Fry the onion for 1-2 minutes in a little oil until soft. Add the chicken pieces and mushrooms and cook for a further 5-6 minutes until the chicken is cooked through. Remove from the heat and set aside to cool a little.
- Beat the eggs with the chicken stock and then add 1/2 the spring onion, the chicken, onion & mushroom mix, beansprouts and sesame oil and season with salt & pepper. Stir well to combine everything.
- In a wok or deep frying pan, heat the canola oil until just hot, but not smoking.
- Take a ladleful of the egg mixture and gently turn out into the oil. The egg will puff up in the hot oil. It may spread out too, so, using a flipper, flip the sides in a little to make a neater pattie. Let it cook for about 1-2 minutes each side until browned.Remove from the oil and rest on paper towels while you cook the rest of the foo young patties.
- Serve over a little fluffy rice with a spoonful of the gravy on top - finally, sprinkle with a few spring onions and you’re done!
Notes
- Leftover patties keep well refrigerated for up to 5 days but are not ideal for freezing.
- Reheat patties in a hot oven for about 5 minutes or serve at room temperature to preserve texture.
- Warm the gravy gently on stove or microwave before serving, adding water if needed to loosen consistency.
- Substitute chicken with cooked beef, pork, BBQ pork, duck, or shrimp for variety.
- For a vegetarian version, include cooked carrots and broccoli in place of meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 29g | 58% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 367mg | 122% |
| Sodium | 1244mg | 52% |
| Potassium | 618mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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