egg foo young

Chicken egg foo young is a classic Chinese restaurant dish of onions eggs, bean sprouts and chicken deep fried into pancakes and covered in delicious gravy.

Chicken Egg Foo Young

chicken breast

water

soy sauce

cornstarch ((divided))

vegetable or peanut oil ((plus 4-6 cups for frying, depending on the size of your wok))

onion ((about 1 ½ cups diced))

mung bean sprouts

eggs

sesame oil

scallion ((chopped))

Sesame seeds ((optional))

flour

turmeric

paprika

garlic powder

onion powder

chicken stock

oyster sauce

white pepper

cornstarch

Salt ((to taste))

Mix the cubed chicken with 1 tablespoon of water until the water is absorbed by the chicken (for more on this technique, check out our Spicy Chicken Stir-fry recipe). Add 1 teaspoon soy sauce and 1 teaspoon cornstarch until well combined, and set aside.

Next, make the gravy. In a medium pot or saucepan, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of flour to make a roux, and cook for 15-20 seconds. Stir in the turmeric, paprika, garlic powder, and onion powder. Let fry for 15 seconds, and whisk in the chicken stock.

Bring the mixture to a simmer, and add the soy sauce, oyster sauce, sesame oil, and freshly ground white pepper to taste. The gravy should be slightly thickened from the roux. Mix the cornstarch with the ¼ cup of chicken stock or water to make a slurry (i.e. until the cornstarch is completely dissolved), and slowly stir in two-thirds of the mixture. Let cook for 30 seconds. Add more of the cornstarch slurry if necessary, until the gravy is thick enough to coat a spoon. Add salt or more soy sauce to your own taste. Be careful not to over-salt the gravy. Cover and set aside.

Next, sear the chicken. Heat 1 tablespoon of oil in your wok until it just starts to smoke, and add in the marinated chicken cubes. Sear for 1 minute on each side, and then stir-fry for another minute until just cooked through. Transfer back to the marinating bowl, and set aside to cool.

In a wok or deep pot, pre-heat your 6 cups of frying oil to 350F. Use a candy thermometer to check the temperature––too high a temperature will result in burned Egg Foo Young patties, and too low a temperature will give you greasy patties or will make your patties fall apart!

Meanwhile, place the cooled chicken, diced onion, and bean sprouts into a mixing bowl. Add the eggs, sesame oil, and second teaspoon of cornstarch. Do not add any salt or seasonings to this mixture, or your Egg Foo Young patties may not hold together when frying!

Use a large soup ladle or hoak (a Chinese ladle that’s often used together with a Chinese spatula) to fold the mixture together until just combined. The eggs should look like they are slightly beaten and only just mixed with the rest of the ingredients. If you over-mix the eggs, the whole mixture will become too watery and will not form a patty during frying.

Using your ladle, work quickly to slowly drop three separate scoops of the mixture into the wok for the first batch (you can also work in batches of 2 if your wok is smaller). Each scoop should be about 3/4 cup of the mixture. The correct technique is to tilt your ladle close to the oil, and pour the mixture starting from the edge where the oil meets the wok. Pour it slowly so the ladle barely touches the oil. Don’t let the egg cook while it’s in the ladle, or it will stick to the ladle, and you won’t have a smooth drop for the next Egg Foo Young patty.

Let the patties fry for about 40 seconds. You can also use your wok spatula to gently flip some hot oil on top of the uncooked patty to speed the cooking time. When each patty is solid and turning golden brown, use your wok spatula to turn them over in the same order that you dropped them into the oil.

After another 60 seconds, scoop each patty onto a mesh strainer, giving it a few gentle taps to remove excess oil. Place each patty on a wire rack over a sheet pan to drain until all of your patties are cooked.

Transfer the Egg Foo Young patties from the cooling rack to a serving plate (ideally these are served individually, rather than on a big family-style platter), pour the gravy over the top, add a sprinkling of scallions and toasted sesame seeds, and serve with additional gravy on the side.

https://content.jwplatform.com/videos/66MeDqKI.mp4

Shows how to fry your egg foo young like Chinese restaurants do

How to Fry  Egg Foo Young

Fu Yung Hai is a Peranakan (Indonesian Chinese) intake of Egg Foo Young. It was brought by Chinese migrants long before European settlements arrived in Nusantara. No wonder, the Dutch knows this dish as Fu Yung Hai as well..

From its name, the dish should contain crab meat as Hai means Crab in Chinese (correct me if I&#x27;m wrong).  However, people still label under the same name without crab as the meat.

Egg foo young is a popular dish that you can find at many Chinese restaurants in Canada and US that brought the New World by Cantonese descendants.

This recipe was adapted from Indonesian Chinese cookbook by Cherry Hadibroto but I slightly changed the ingredients toward what I had in my fridge and pantry.

Fu Yung Hai: Crab Egg Foo Young

(1 can) crab meat

(3.5 oz) cooked bamboo shoots, julienned

garlic, garlic powder

green onions, thinly sliced

rice flour flour

eggs, beaten

cooking oil

garlic, crushed

(1.76 oz) thinly slices of onion

300 mL (1 1/4 cup) water

(1.76 oz) frozen peas, thawed

tomato paste

ketchup

mushroom soy sauce

canesugar

In a bowl, combine all crab omelette ingredients,...

In a bowl, combine all crab omelette ingredients, except beaten eggs.

Heat up a wok or pan with oil...

Heat up a wok or pan with oil at medium high heat.

Pour in beaten eggs into crab omelette mixture.

Once, the wok or pan is hot, turn...

Once, the wok or pan is hot, turn the heat to low.

Pour omelet egg mixture into a hot pan....

Pour omelet egg mixture into a hot pan. Make 2 omelettes from the mixture above.

Stir fry crushed garlics in a wok or...

Stir fry crushed garlics in a wok or pan with hot cooking oil until fragrant.

Stir in slices of onion until wilted.

Pour in water and the rest of ingredients;...

Pour in water and the rest of ingredients; stir well.

Taste and see if you like the consistency....

Taste and see if you like the consistency. Correct the taste if you want a bit more sweeter or saltier.

On a serving plate, place 2 omelettes and...

On a serving plate, place 2 omelettes and pour sauce over.

In Indonesia, this will be eaten with warm...

In Indonesia, this will be eaten with warm cooked rice.

Egg Foo Young -  Chinese-style omelet filled with ground pork and various vegetables. This is an authentic egg foo young recipe. 

Egg Foo Young

eggs,

(56 g) bean sprouts

pork

shrimp,

scallion,

Shaoxing wine, optional

sugar

Crack the eggs into a bowl, beat with...

Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.

Heat up a wok or a pan on...

Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.

Chinese omelette dish loaded with chicken mince, prawn mice and colourful vegetables.

Eggs

g Chicken mince

g Prawn mince ((or small chopped))

4-5 Spring onion

½ Carrot

Chilli pepper

tbsp Oyster sauce

tbsp Light soy sauce

White pepper

((or salt

Sesame oil

oil oil

Chicken or Vegetable stock

tbsp Corn starch(flour)

First chop the prawns into small pieces. I am using chicken mince in this recipe. ( If you are using chicken meat, you can chop the chicken into small pieces.)

To prepare the vegetables, finely chop the garlic cloves, julienne the carrot, cut the spring onion and chilli into thin slices.

Heat a wok or pan into high heat, add 1 tablespoon of vegetable of oil. Stir fry the chicken mince for 1-2 minutes then add the chop garlic and stir for few seconds and follow with the prawns. Cook for another 1-2 minutes. Remove from wok and let it cool down for few minutes.

Beat the eggs in a large bowl. Add all the cut vegetables, cooked chicken and prawn mince. Season with soy sauce, oyster sauce, white pepper, sesame oil and salt to taste. ( If you don&#039;t have white pepper, you can add black pepper instead. ) Mix well to combine all ingredients evenly.

In a wok or pan, heat 2 tablespoon of oil into medium-high heat, add half of the egg mixture. Once the omelette is set and crispy, flip gently and fry for another 1-2 minutes until cook through. Repeat process to another omelette.

To make the sauce, add all the sauce ingredients in the pan. Stir well until the corn starch dissolved, then turn on the heat into medium. Stir continuously until the sauce become thick and glossy. Turn off the heat and pour over omelettes. Serve immediately. Enjoy!

I usually love to serve over rice. Place the omelette over rice, pour the sauce on top, garnish with extra chopped spring onions. This recipe is for 2 servings as a main meal or you can serve up to 4 person as a side dish.

Sauce

rice vinegar

corn starch

Vegetable oil, as needed to fry omelets

½ cup onion, diced small

garlic

¼ cup carrots, diced small

red bell pepper

bean sprouts, see Notes below

peas,

salt

green scallion,

Place chicken stock, sherry, white pepper, sesame oil, oyster sauce, vinegar and sugar in a medium sauce pan and heat. Mix corn starch with soy sauce in a small bowl and add to pan and stir to combine and thicken. Once hot, remove from heat and hold for end of recipe.

In a seasoned wok over high heat, add a half cup of oil and once hot, swirl around to oil sides then remove all but two tablespoons of the oil. Reserve the remaining oil.

Once smoking hot, add the onion, garlic, shrimp, carrots and red bell pepper all at once and cook and stir for about two minutes until shrimp is cooked and starting to turn pink. Remove to a bowl or plate to cool. Turn off heat.

In a large bowl, beat eggs and add fresh bean sprouts, oyster sauce, sugar, BBQ pork, pepper, peas and salt. Once the cooked ingredients are cool, add to the bowl. Stir to combine.

Preheat oven to 200 degrees to keep the omelets warm while you cook the entire batch.

Using the same pan you cooked the vegetables, heat to between medium and medium high. Once the pan is very hot, add about two tablespoons of the vegetable oil and once that is very hot, use a ¼ cup measure and scoop out a full ¼ cup of the mixture and pour it into the hot pan. The pan must be hot, and the omelets nice and browned when done, not mildly yellow like an omelet. As soon as you pour the mixture in, the sides will bubble up and puff in the hot oil and the bottom will brown. Once the center is set enough that you can safely flip, flip using your favorite spatula. I used a fish turner.

Cook on the other side just long enough to set the egg then remove to a waiting oven proof platter. Continue until all the mixture has been cooked into several omelets, using two tablespoons of oil between each omelet. If there is enough oil after each batch, you don’t need to keep adding more, just make sure that each omelet is cooked in at least two tablespoons of the oil.

Bring the sauce up to serving temperature and either serve on the side or pour over the omelets.

Garnish with chopped green scallion tops.

It's very delicious! Thank you for the recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673883867/i546mfKaR.mp4

Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.

Egg Foo Young (Chinese omelette)

tsp cornflour / corn starch

tbsp light soy sauce (,

tsp Oyster Sauce

tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))

tsp sesame oil

/ 250 ml water

bean sprouts ((just eyeball it))

shallots/green onions (, white part only, sliced)

Salt and white pepper

vegetable oil

garlic (, finely chopped)

ONE Filling of Choice, below (Prawn or Pork)

tsp EACH soy sauce and Oyster Sauce

tsp sugar

Sesame seeds, sliced green onion

Mix cornflour and soy sauce. Then add remaining ingredients.

Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.

MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.

Sauce:

Place pork in a bowl, add remaining ingredients. Use fork to mix through.

Pork Filling:

Whisk eggs in a bowl.

Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.

Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.

Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.

Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).

Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.

Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

Omelette:

Tenshinhan is a Chinese-influenced Japanese dish. The fluffy omelette with crab meat is placed on the mound of rice. The sweet thick sauce poured over the omelette is so flavoursome. The recipe gives you two options to make a Crab Omelette – using cooked crab meat and using kanikama (imitation crab sticks made from fish cake).I also included two different sauces to pour onto the omelette – sweet &amp; sour sauce and sweet savoury sauce. Pick whichever you like.Total time does not include the time to cook rice.Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Crab Omelette on Rice (Tenshinhan)

rice

crab meat ((note 2))

tbsp shallots/scallions (, finely chopped (light green parts, note 3))

tbsp oil

¼ tsp ginger (, finely chopped)

green peas ((frozen peas, defrosted))

chicken stock powder

tsp vinegar

1¼ tsp cornflour/corn starch

tsp cooking sake

Put all the Tenshinhan Sauce ingredients (whichever sauce you pick) in a small saucepan, mix well and bring it to a boil.

The sauce initially looks whitish but as the sauce is heated up and thickens, it becomes clear dark brown. Turn the heat off and leave until required.

If the rice is not hot, warm it up in microwave. Put the rice in the centre of a serving bowl (shallow bowl or deep plate would be the best), making a flat dome-shape.

Beat two eggs lightly in a bowl, add the crab meat, shallots and a tiny pinch of salt. Mix.

Add oil to a small frying pan (I used 20cm / 8” pan, note 5) and heat it over medium high heat.

Pour the egg mixture into the pan. The mixture starts setting on the outside immediately.

Using a fork or cooking chopsticks, mix the egg mixture in a swirling motion, from outside to inside (note 4).

When the egg is half cooked (it does not take long to get to this stage) and the surface is still a bit wet, turn the heat off.

Making Omelette with Cooked Crab Meat

Beat two eggs lightly in a bowl with a tiny pinch of salt.

Add the ginger and the shredded kanikama, stir-fry for 30 seconds.

Using a fork or cooking chopsticks, mix the egg mixture and kanikama pieces in a swirling motion, from outside to inside (note 4).

Making Omelette with Kanikama Crab Sticks

Transfer the egg from the frying pan onto the rice and cover all of the rice with the egg. It works best if you tilt the pan and slide the egg from the pan to the rice. You may need to use a spatula to assist.

Bring the Tenshinhan Sauce to a boil if it is not hot. Pour the sauce over the egg. If using green peas, sprinkle them over the top.

Serve immediately.

Serving

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Egg Foo Young

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