I lightly pan fry my chicken egg foo young instead of deep frying. The end results I get every time: light and fluffy Chinese omelettes packed with veggies, topped with the best gooey, glossy gravy. In fact, the gravy is so good that I make extra just to spoon on a steamy bed of white rice – perfect for those times I’m craving takeout at 2am!
I ate the best egg foo young during the years I lived in Hong Kong. Seriously, I probably popped into a cafe at least once a week to order a fluffy Chinese omelette with a crispy exterior and the most impossibly puffy interior – bursting with things like roast pork, shrimp and veggies. My favorite thing was the glossy gravy the chefs labeled over the top of the fried omelettes just before serving. I loved egg foo young so much that I eventually asked one of the cafe owners how they got the exterior of the eggs to be so crisp while keeping the center fluffy. Turns out, they were deep fried.
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I’ve had an outsized fear of deep frying for as long as I can remember. So I must have made a face or something. Because the cafe owner immediately said, “but my mom pan fries egg foo young with just a little oil.” And just like that, I knew I’d have to try at home. This chicken egg foo young recipe has the classic flavors I loved so much in Hong Kong years ago. And it’s ready in just 15 minutes.
Ingredients
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Scroll to the bottom of this page for the full recipe steps and measurements.
- Eggs: I beat a half dozen in a bowl just as I would for an omelette or frittata.
- Chicken Broth: I mix this with the eggs to thin the mixture out, while adding a fantastic savory element.
- Shiitake Mushrooms: Sliced into thin strips.
- Bean Sprouts: Fresh bean sprouts impart a light crispness that contrasts the heavier elements.
- Red Bell Pepper: Thinly sliced, for an understated sweet pop of freshness and burst of color.
- Green Onions: Thinly chopped.
- Cooked Chicken: I use leftover chicken and chop it small.
- Garlic: Minced garlic delivers a funky base of flavor.
- Vegetable Oil: Or any neutral cooking oil.
How to Make It
- Prep the batter. Whisk the eggs in a bowl and add chicken broth, mushrooms, bean sprouts, bell peppers, scallions, chicken and garlic. Stir, season with salt and pepper and set aside.
- Make the foo young gravy. Put all the ingredients for the sauce in a small pot and bring to a boil. Then simmer for 2 minutes. Set aside.
- Cook the foo young pancakes. In a pan over medium high heat, add vegetable oil. Ladle in small amounts of egg mixture and make 2-4 little pancakes at a time. Cook on both sides until slightly browned. Transfer to a plate.
- Top with gravy and chopped scallions. Serve immediately.
What to Serve With Egg Foo Young
I almost always serve egg foo young with a side of rice. Either steamed jasmine rice – or, when I’m feeling frisky, smoky egg fried rice. But for those times I make a full-on Chinese feast at my place for family and friends, here are a few of the heavy hitters I serve on the side.
- Moo Goo Gai Pan
- Chinese Eggplant With Garlic Sauce
- Szechuan Chicken
- Vegan Dan Dan Noodles
- Dry Fried Chinese Green Beans with Garlic Sauce
Frequently Asked Questions
Other popular Chinese egg recipes:
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Chinese scallion omelette, Chinese tomato egg stir fry, Egg drop soup, Chinese tea eggs
Did you try this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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