Chicken Egg Foo Young
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
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
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These fluffy and crisp egg pancakes are one of my all time favourite Chinese dishes. Chicken Egg Foo Young are a little retro, a lot tasty - learn how to make them at home…
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Ingredients
For the gravy
- 2 tbsp light soy sauce
- 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 eggs
- 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
- Storage & reheating
- Alternative Ingredients
- You can refrigerate leftovers for up to 5 days in the fridge. The patties are not suitable for freezing.
- You can make both the gravy and patties in advance and reheat later.º To reheat the patties, warm in a hot oven for 5 minutes.º Alternatively, eat at room temperatureº To reheat the gravy, warm in a pan or microwave. Add a little water if necessary.
- Instead of chicken, switch with cooked beef, pork, bbq pork, duck or shrimp.
- You could also make a vegetarian option by adding cooked carrot and broccoli.
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
13g
(4%)
Protein
29g
(58%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
367mg
(122%)
Sodium
1244mg
(52%)
Potassium
618mg
(18%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
621IU
(12%)
Vitamin C
8mg
(9%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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