Chicken Egg Foo Young recipes - Main course

Author: Eula Casey  

Good for using up leftover cooked meat, this quickly cooked Chinese style omelette can be made with shredded ham, pork, chicken or beef. Chicken Egg Foo Young are a little retro, a lot tasty - learn how to make them at home… Little bits of leftover pork or chicken or a few prawns from the freezer can be swapped into this flexible egg fu yung recipe.

Egg Foo Yung: Chinese Style Omelette

Egg Foo Yung: Chinese Style Omelette
Good for using up leftover cooked meat, this quickly cooked Chinese style omelette can be made with shredded ham, pork, chicken or beef. Substitute mushrooms or beansprouts for a vegetarian version.The Foo Yung is even better with a salty, tangy sauce poured over.
Provided by: Moorlands Eater
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: Chinese
Number of ingredients: 21
Ingredients:
  • 2 large eggs
  • 1 tsp light soy sauce
  • 1 tsp Chinese rice wine
  • 1 tsp sesame oil
  • salt & pepper
  • 1 tbsp fat or oil (e.g. pork/chicken fat, groundnut/sunflower oil)
  • half a small onion (finely chopped or sliced)
  • 1 handful pak choi, cabbage or other greens (roughly shredded)
  • 1 clove garlic (finely chopped or shredded)
  • 50 g cooked meat e.g. ham, pork, chicken, beef (shredded (see Recipe Notes for vegetarian alternatives))
  • 1 tbsp coriander leaf (optional) (torn or roughly chopped)
  • 1 tsp toasted sesame seeds (optional)
  • 60 ml chicken or vegetable stock (low salt if possible)
  • 10 ml light soy sauce (approx half a tablespoon)
  • 10 ml Chinese rice wine (approx half a tablespoon)
  • 1 tsp sesame oil
  • black pepper (to taste)
  • 0.5 tsp sugar (optional)
  • chilli flakes or sweet chilli sauce (optional)
  • 0.5 tsp cornflour
  • 2 tsp water
How to cook:
  1. For the (optional) sauce
  2. Put all the ingredients except the cornflour and water into a small saucepan and bring to a simmer.
  3. In a small bowl, mix the cornflour and water to a paste.Add the paste to the contents of the saucepan and quickly whisk until the sauce thickens.Turn the heat to very low & cook for 2 minutes.Set aside while you make the omelette.
  4. For the Foo Yung omelette
  5. Break the eggs into a bowl.Add the soy sauce, Chinese rice wine, sesame oil, black pepper plus a little salt then beat lightly together. Set aside.
  6. Put the fat or oil in a medium frying pan and heat to moderate.Add the onion and cook, stirring often, until softening and starting to brown (approx 10 min).
  7. Add the greens, garlic and meat (or substitute veg), season lightly with salt & pepper and cook until the greens are starting to wilt and the meat is taking on some colour.
  8. Turn the heat up a little, stir in the coriander leaf, then pour over the beaten egg mixture.Leave to cook until the bottom of the omelette is set and is golden brown.
  9. Turn the omelette over: doing this in sections is easier & I think gives a better-looking finished dish. I cut it into quarters and turn each quarter over.
  10. Cook until the other side is also golden brown then stack the pieces in a bowl.
  11. If using the sauce, reheat if necessary then pour over the foo yung.
  12. Sprinkle with toasted sesame seeds if using and serve.
Notes: Easy Homemade Egg Foo Young, An easy recipe for the popular Chinese dish Egg Foo Young. Made from eggs, mixed vegetables, bean sprouts and spring onions. NZ.

Chicken Foo Yung

Other ingredients can be added like char sui,ham peas.spring onions etc Recipe 1/2 onion Duration: 4:44

Chicken Egg Foo Yung In Big Wok: Fast Chinese Cooking

Missing: bbc | Must include:

Chinese Chicken Egg Foo Yung (Chinese Food Recipe)

Chicken Mushroom Egg Foo Yung. Easy recipe is fast and easy to make. Authentic recipe Duration: 3:04

Chicken Egg Foo Young

Chicken Egg Foo Young
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…
Provided by: Lee
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 17
Ingredients:
  • 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
  • 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))
Nutrition:
  • Calories: 492 kcal
  • Carbohydrate: 13 g
  • Protein: 29 g
  • Fat: 36 g
  • Saturated Fat: 6 g
  • Trans Fat: 1 g
  • Cholesterol: 367 mg
  • Sodium: 1244 mg
  • Fiber: 1 g
  • Sugar: 6 g
  • Unsaturated Fat: 29 g
  • Serving Size: 1 serving
How to cook:
  1. To make the gravy
  2. 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.
  3. To make the foo young patties
  4. 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.
  5. 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.
  6. In a wok or deep frying pan, heat the canola oil until just hot, but not smoking.
  7. 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.
  8. 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: Chicken Fu Yung Omelette - Chinese Recipes for All.com, Ingredients · 2 eggs · 60g beansprouts, washed and drained · 20g frozen peas · /2 chicken breast · 1 spring onion, cut into 1 inch chunks · /2 tsp salt, or to taste

Egg fu yung with roasted red pepper and sweet chilli sauce

Egg fu yung with roasted red pepper and sweet chilli sauce
Little bits of leftover pork or chicken or a few prawns from the freezer can be swapped into this flexible egg fu yung recipe.
Provided by: ../chefs/ching-he_huang.html, ../chefs/ching-he_huang.html
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 2 servings
Number of ingredients: 13
Ingredients:
  • ½ red pepper, seeds removed, flesh sliced into strips
  • olive oil, for drizzling
  • salt and freshly ground black pepper
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice
  • 3 tbsp groundnut oil
  • 1 small handful shiitake mushrooms or chestnut mushrooms, sliced
  • 1 red pepper, de-seeded and diced
  • 75g/3oz smoked bacon, diced
  • 5 free-range eggs, lightly beaten
  • dash light soy sauce
  • pinch freshly ground white pepper
  • mixed salad leaves, to serve
How to cook:
  1. Preheat the oven to 200C/390F/Gas 6.
  2. For the red pepper and sweet chilli sauce, place the sliced pepper onto a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for ten minutes, or until softened, then transfer to a food processor. Add the sweet chilli sauce and lime juice and blend to a smooth paste.
  3. For the egg fu yung, heat a wok until smoking and add the groundnut oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.
  4. Add the stir-fry mixture to the beaten eggs and stir to combine.
  5. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.
  6. To serve, arrange the mixed salad leaves on a plate and place the omelette to the side. Spoon over the red pepper and sweet chilli sauce and serve immediately.
Notes: Ziangs: how to cook Chinese takeaway chicken foo young, Here is how to make the classic Chicken foo young, Please if you make anything for our Duration: 11:04

Scrambled egg stir-fry

Scrambled egg stir-fry
A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes
Provided by: Jane Hornby
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 7
Ingredients:
  • 1 tbsp oil
  • 100g cooked prawns , defrosted if frozen
  • thumb sized knob of ginger (no need to peel), grated
  • large handful fresh beansprouts
  • 4 spring onions , sliced
  • 4 eggs , beaten
  • 1 tbsp soy sauce , plus extra to taste
Nutrition:
  • Calories: 296 calories
  • Fat: 20 grams fat
  • Saturated Fat: 4 grams saturated fat
  • Carbohydrate: 2 grams carbohydrates
  • Sugar: 0.1 grams sugar
  • Fiber: 1 grams fiber
  • Protein: 28 grams protein
  • Sodium: 3.81 milligram of sodium
How to cook:
  1. Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
  2. Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
Notes: Chicken foo yung, chicken foo yung recipe fung yung szechuan chicken foo yong special foo yung recipe bbc foo yung ingredients chinese takeaway recipe.
Write a comment: