Recipe: Delicious Ed&#39;s Chicken Egg Foo Yung

Jeffrey Hunt

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Recipe: Delicious Ed's Chicken Egg Foo Yung Delicious, fresh and tasty.

Ed's Chicken Egg Foo Yung. Great recipe for Ed's Chicken Egg Foo Yung. I've searched many Egg Foo Yung recipes and combined ingredients and methods to derive this chicken recipe. Chicken egg foo young is a recipe that's perfect for repurposing leftover chicken.

This recipe uses chicken, but you could also use shrimp, pork, beef, or tofu.

Egg Foo Young, Egg Foo Yung, Egg Fu Yung–however you spell it, it's all the same dish!

Chicken Egg Foo Young is a satisfying & savory comfort food you can easily make at home.

You can cook Ed's Chicken Egg Foo Yung using 15 ingredients and 23 steps. Here is how you cook that.

Ingredients of Ed's Chicken Egg Foo Yung

You need 2 cans of La Choy Bean Sprouts (from Walmart) about 15 oz ea.
Prepare 1 (4 ounce) of can Great Value Mushrooms (pieces & stems).
Prepare 7 of large eggs.
Prepare 1/2 cup of corn starch.
Prepare 3 of chicken flavored bullion cubes.
Prepare 1 of large chicken breast (no skin).
Prepare 1/2 of medium onion (thinly sliced, then chopped a little).
It’s 3/4 cup of finely chopped celery.
You need 1/3 cup of I Can't Believe It's Not Butter.
Prepare 1/3 tsp of garlic powder.
It’s 1/3 tsp of sea salt.
You need 2 1/2 cups of water.
Prepare 1/2 cup of water.
You need of (You can substitute 4 oz canned water chestnuts for mushrooms.).
It’s 1/2 tsp of soy sauce.

The soy-sauce based gravy is quick to make and provides a luscious glaze over the eggy pancake.

Egg foo Young is loaded with fresh veggies such as bean sprouts and thin sliced carrots.

I love egg foo young, it's one of my favorite Chinese dishes.

I wanted to take a crack at making some chicken egg foo young to go with my chicken fried rice recipe.

Ed's Chicken Egg Foo Yung instructions

Cook chicken and use stock:.
In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered).
Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two..
Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away..
To make gravy:.
Dissolve bouillon cubes in chicken stock (medium heat)..
Add soy sauce.
Mix corn starch in ½ cup water. Then gradually introduce corn starch to the iquid to a desired gravy consistency. (I prefer a thicker gravy.) Discard unused corn starch..
Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties).
(To make extra gravy later, follow the same method with or without using chicken stock.).
To make egg foo yung patties:.
Dice chicken into small cubes.
Thinly slice onion and chop a little.
Drain mushrooms. Apply hand pressure in strainer..
Finely chop mushrooms.
Drain bean sprouts. Apply hand pressure in strainer.
Melt butter in microwave.
In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix..
Pre-heat fry pan to medium heat (I use a small fry pan).
Before making each pattie, hand mix bean sprout mixture so that liquid on bottom is spooned over the top. Then spoon mixture to form 5-6 inch pattie..
Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer..
Cook white rice. Use 2 times the water to the amount of rice. Bring water to boil before adding rice. Reduce heat to low heat, cover pot, and cook rice for 15 minutes. Turn off heat and keep rice covered for 15 more minutes..
Serve rice and 1-2 patties per person. Cover rice and patties with gravy, then serve. Can be served with soy and/or duck sauce as a condiment..

At that time I hadn't had any chicken breast handy.

But I did have some already cooked chicken I'd gotten on sale, and decided to make the egg foo young using that.

In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion.

Use more oil to prepare Egg Foo Young.

There is much more oil needed to make Egg Foo Young than an omelet.