Chicken Egg Foo Young

Method8 steps

1. 1

   Step 1: Whisk the 1 cup chicken broth, 2 tbsp oyster sauce, 2 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sugar and 4 tsp gravy cornstarch together until the sugar dissolves and the starch is evenly suspended.

   Uses 1 cup chicken broth · 2 tbsp oyster sauce · 2 tbsp Shaoxing wine · 1 tbsp soy sauce · 1 tsp sugar · 4 tsp cornstarch, for the gravy

2. 2

   Step 2: Heat the separate 1 tsp gravy peanut oil in a small skillet over medium heat. Add the 2 minced garlic cloves and stir briefly until fragrant.

   Uses 1 tsp peanut oil, for the gravy · 2 garlic cloves, minced

3. 3

   Step 3: Stir the gravy mixture from step 1 to resuspend its cornstarch, then pour all of it into the garlic and oil from step 2. Stir immediately until silky and thick enough to coat the back of a spoon. Transfer all the cooked gravy to a clean bowl and set aside for step 8.

   Uses All the gravy mixture from step 1 · All the garlic and oil from step 2

4. 4

   Step 4: Mix the 8 oz ground chicken with the separate 1 tsp chicken cornstarch and ¼ tsp salt.

   Uses 8 oz (225 g) ground chicken · 1 tsp cornstarch, for the chicken · ¼ tsp salt

5. 5

   Step 5: Heat ½ tbsp of the chicken-and-omelet peanut oil in a medium skillet over medium heat. Add all the seasoned ground chicken from step 4. Cook, breaking up the meat, for about 3 minutes and until it reaches 74°C/165°F throughout. Transfer to a clean plate and let it cool briefly so it will not prematurely set the eggs. Continue promptly with step 6.

   Cook the ground chicken · 3 minUses ½ tbsp peanut oil for the ground chicken · All the seasoned ground chicken from step 4

6. 6

   Step 6: Beat the 6 eggs, 1 cup bean sprouts, ½ diced white onion, 2 chopped green onions and ⅛ tsp white pepper together with all the briefly cooled, fully cooked chicken from step 5. Mix well and proceed promptly to cooking the omelets.

   Uses 6 large eggs · 1 cup fresh bean sprouts · ½ white onion, diced · 2 green onions, finely chopped · ⅛ tsp ground white pepper · All the briefly cooled cooked chicken from step 5

7. 7

   Step 7: Heat 1–2 tsp of the remaining chicken-and-omelet peanut oil in the small skillet over medium heat. Scoop about ½ cup of the mixture from step 6 into the skillet and shape it into a patty with a spatula. Cook for about 2 minutes per side until golden and the center is fully set and reaches 74°C/165°F. Transfer to a clean serving plate. Repeat one omelet at a time with all the remaining mixture, adding 1–2 tsp oil for each omelet as needed; the batch makes about 7–8 omelets. The two-minute guide is for each side of each omelet.

   Cook one side of one omelet · 2 minUses 1–2 tsp peanut oil per omelet, from the remaining cooking stock · All the mixture from step 6, cooked in roughly ½-cup portions

   
8. 8

   Step 8: Serve the fully cooked omelets from step 7 hot, spooning some of the cooked gravy from step 3 over them and offering the rest alongside. Add ready cooked rice if desired.

   Uses All the fully cooked omelets from step 7 · Cooked gravy from step 3 for coating and serving alongside · Ready cooked rice, to serve (optional; amount as desired)