Chicken Egg Foo Young recipes - Main course
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
Provided by: Moorlands Eater
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 21
- 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
- For the (optional) sauce
- Put all the ingredients except the cornflour and water into a small saucepan and bring to a simmer.
- 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.
- For the Foo Yung omelette
- 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.
- 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).
- 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.
- 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.
- 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.
- Cook until the other side is also golden brown then stack the pieces in a bowl.
- If using the sauce, reheat if necessary then pour over the foo yung.
- Sprinkle with toasted sesame seeds if using and serve.
Chicken Foo Yung
Chicken Egg Foo Yung In Big Wok: Fast Chinese Cooking
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Chinese Chicken Egg Foo Yung (Chinese Food Recipe)
Chicken Egg Foo Young
Provided by: Lee
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 17
- 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))
- 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
- To make the gravy
- 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.
- To make the foo young patties
- 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.
- 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.
- In a wok or deep frying pan, heat the canola oil until just hot, but not smoking.
- 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.
- 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!
Egg fu yung with roasted red pepper and sweet chilli sauce
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
- 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
- Preheat the oven to 200C/390F/Gas 6.
- 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.
- 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.
- Add the stir-fry mixture to the beaten eggs and stir to combine.
- 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.
- 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.
Scrambled egg stir-fry
Provided by: Jane Hornby
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 7
- 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
- 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
- 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.
- 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.