Egg Foo Young

Step 1

If using cooked protein, such as Chinese BBQ Pork (Char Siu), pan-fried tofu, or leftover cooked steak, cut it into small cubes and set aside.

Step 2

If using shrimp, roughly chop it and set it aside. You do not need to pre-cook it.

Step 3

If using raw chicken, pork, or beef, cut it into small cubes. In a medium bowl, toss the cubed meat with 1 teaspoon each of cornstarch, neutral oil, and oyster sauce. For beef, you can also add ⅛ teaspoon baking soda as an optional tenderizer. Marinate for 15-30 minutes. Heat a wok over high heat until it just starts to smoke. Add a couple tablespoons of oil to coat the wok, and sear the meat for 1 minute per side. Then stir-fry for 1 minute, until it’s 80% cooked through. Remove it from the wok and set aside to cool.

Step 4

In a wok or saucepan, heat 2 tablespoons of neutral oil over medium heat. Whisking constantly, add the flour, turmeric, and paprika to make a roux. Continue whisking for 15-20 seconds, then add the garlic and shallot, and whisk another 30 seconds.

Step 5

Next, whisk in 3 cups of the chicken stock. Bring the mixture to a simmer. Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper.

Step 6

Combine the cornstarch with the remaining ¼ cup of chicken stock (or use water) to make a slurry. Slowly stir in two-thirds of the mixture. Let the gravy cook and continue to thicken for 30 seconds. Add more slurry if needed, until the gravy’s thick enough to coat a spoon. Adjust seasoning with additional salt or soy sauce to taste.

Step 7

Set the gravy aside, and reheat right before serving.

Step 8

In a wok or deep pot, add your frying oil (it should be at a depth of a few inches). Heat the oil to 350°F/175°C. The oil temp will lower when you drop the egg foo young in, and the optimal frying temperature is 325°F/160°F. Use a thermometer to check and maintain the temperature. When your oil is close to the target temperature (NOT BEFORE), make your batter.

Step 9

Place your cooked protein, onion, and bean sprouts into a mixing bowl. Add the eggs, sesame oil, and 1 teaspoon of cornstarch. Use a large soup ladle to fold the mixture together until just combined. The eggs should look slightly beaten and only just mixed with the rest of the ingredients. Do not overmix.

Step 10

By now your oil should be at the right temperature. Ladle about ¾ cup of the mixture, and tilt the ladle close to the oil, starting from the edge where the oil meets the wok. Slowly pour the batter in, with the ladle barely touching the oil. Prolonged contact between the ladle and the oil will cause the egg to cook while it’s in the ladle and stick, and you won’t have a smooth drop for the next patty. Once the patty has released from the ladle, you can push it away from the edge. Repeat to drop in two to three scoops of the mixture. Take a break to quickly clean and dry the ladle if needed.

Step 11

Fry the patties for 40 seconds. Gently ladle some hot oil on top of each uncooked patty to help them set more quickly. When each patty is solid and turning golden brown on the bottom, flip (in the same order you dropped them in). Fry for 1 more minute.

Step 12

Scoop each patty onto a mesh strainer (first in, first out), giving it a few taps and a gentle squeeze to remove excess oil. Place each patty on a wire rack (or paper towel) on a sheet pan to drain. Repeat to cook all the patties.

Step 13

Serve your patties over steamed rice. Ladle the hot gravy over the top, and sprinkle with scallions. Enjoy!