Pork Egg Foo Young

Method15 steps

1. 1

   Step 1: Before heating, mince the small garlic clove and shallot, dice the ready-cooked char siu and medium onion, and wash and drain the sprouts and scallion thoroughly. Set aside the chopped scallion for serving. Heat 2 tbsp gravy oil in a saucepan over medium heat. Whisk in 2 tbsp flour and cook the roux for 15–20 seconds, stirring continuously.

   Uses 2 tablespoons neutral oil (such as vegetable, canola, peanut, or avocado oil) · 2 tablespoons all purpose flour · Water for washing vegetables and cleaning the ladle, as needed

   
2. 2

   Step 2: Add the minced garlic (1 clove) and 1 tsp minced shallot to the roux and cook for another 30 seconds. Stir in ½ tsp turmeric and ½ tsp paprika, then whisk in all 3 cups prepared chicken stock.

   Cook gravy garlic and shallot for 30 seconds · 1 minUses The gravy roux from step 1 · 1 clove garlic (a small clove, minced) · 1 tsp minced shallot · ½ teaspoon turmeric · ½ teaspoon paprika · 3 cups ready low-sodium chicken stock

3. 3

   Step 3: Bring the gravy base to a simmer. Stir in 2 tbsp oyster sauce, 2 tsp soy sauce, ½ tsp dark soy sauce, ½ tsp gravy sesame oil and ¼ tsp white pepper.

   Uses All the stock and roux base from step 2 · 2 tablespoons oyster sauce · 2 teaspoons soy sauce · ½ teaspoon dark soy sauce · ½ teaspoon sesame oil · ¼ teaspoon white pepper

4. 4

   Step 4: Mix all 3 tbsp gravy cornstarch with ¼ cup water until smooth. Keep this slurry separate from the 1 tsp cornstarch for the patties.

   Uses 3 tablespoons cornstarch · ¼ cup water for gravy slurry

5. 5

   Step 5: Whisk two-thirds of the slurry into the simmering gravy and cook for 30 seconds. Stir the remaining slurry again and add more only if needed, simmering until the gravy coats a spoon. Season the gravy with salt to taste; leave any unused slurry separate.

   Check gravy after the initial slurry simmers for 30 seconds · 1 minUses All the seasoned gravy from step 3 · Two-thirds of the smooth slurry from step 4 initially · More of the remaining slurry from step 4 only if needed · Salt (to taste)

6. 6

   Step 6: Keep the finished gravy warm over low heat while cooking the patties.

   Uses The finished gravy from step 5, apart from any unused slurry

7. 7

   Step 7: Add 4–6 cups frying oil to a deep wok or pot to provide a few inches of depth, with ample headroom. Heat to 350°F/177°C. Use a thermometer and adjust the heat to maintain about 325°F/163°C once the patties enter; do not leave the oil unattended.

   Uses 4–6 cups neutral oil for deep frying

8. 8

   Step 8: When the frying oil is ready, put all the diced cooked pork, medium onion (1), drained sprouts, 6 eggs, ¼ tsp patty sesame oil and 1 tsp patty cornstarch in a bowl. Add no extra salt or seasonings to this mixture.

   Uses 8 oz ready-cooked char siu, diced · 1 medium onion, diced · 2 cups mung bean sprouts · 6 large eggs · ¼ teaspoon sesame oil · 1 teaspoon cornstarch

9. 9

   Step 9: Immediately before frying, fold the mixture with a large ladle until the yolks and whites are just combined with the other ingredients. Mix gently and briefly; do not overbeat or leave the batter standing.

   Uses All the pork, onion, sprouts, eggs and patty seasonings from step 8

10. 10

    Step 10: Ladle about ¾ cup batter for each patty, cooking only 2–3 separate patties at a time. Keep the remaining batter for the next batches; the portion is per patty, not the whole batch.

    Uses About ¾ cup batter per patty from step 9, for 2–3 patties in this batch

11. 11

    Step 11: Hold the ladle close to the oil at the wok edge and slowly pour each portion away from you so it forms a separate patty. Avoid prolonged ladle contact with the oil. If batter sticks, pause between batches to clean the ladle and dry it completely before bringing it back near the hot oil.

    Uses The 2–3 batter portions selected in step 10 · The frying reservoir from step 7 · Water for cleaning the ladle between batches, only if needed

12. 12

    Step 12: Fry the first face for about 40 seconds, gently spooning hot oil over the uncooked tops to help them set. When each patty is solid and golden underneath, turn it in the order it entered the oil. Continue a little longer if needed for it to hold together.

    Check first patty face after 40 seconds · 1 minUses The current patties and frying oil from step 11

13. 13

    Step 13: Fry the second face for about 1 minute. Continue as needed until the centre is fully set, the sprouts are cooked through and the centre reaches at least 71°C/160°F. If using chilled cooked pork, heat the centre to 74°C/165°F. Check doneness rather than relying on the short frying guides.

    Check second patty face after 1 minute · 1 minUses The turned current patties and frying oil from step 12

14. 14

    Step 14: Lift each cooked patty in the order it entered using a mesh strainer. Tap gently to remove excess oil and set on a rack over a tray to drain. Repeat the ¾-cup portions and both watched frying phases with the remaining batter, maintaining the oil temperature and checking every patty is cooked through.

    Uses The fully cooked current patties from step 13, lifted away from the oil · The remaining batter from step 9 for later batches · The same frying oil from step 7 for the remaining batches

15. 15

    Step 15: Share the patties between four individual plates with prepared steamed rice as desired. Spoon warm gravy over them, scatter the chopped scallion (1) and offer extra gravy alongside. Serve promptly.

    Uses The cooked drained patties from step 14, lifted away from the frying reservoir · Gravy from step 6, drawn over each plate and served alongside as desired · 1 scallion, washed and chopped · Ready steamed rice for serving, as desired