Chicken Egg Foo Young | The Wok Street | Chinese Recipes | Chef Ankit | Sanjeev Kapoor Khazana
An Oriental-style omelette fry with a fiery sauce to top it off.
CHICKEN EGG FOO YOUNG
Ingredients
2 chicken breasts
8 eggs
1 tbsp sesame oil
¼ tsp turmeric powder
1 tsp garlic powder
½ tsp paprika powder
1 tbsp oyster sauce
2 tbsps white vinegar
1 tsp dark soy sauce
1 cup chicken stock
1 tbsp corn flour slurry
2 tbsps oil
1 tbsp cooking wine
1 cup bean sprouts
1 large onion, finely chopped
2 spring onions, chopped with the greens
Salt to taste
Black pepper powder to taste
Method
1. Cut the chicken breasts into ½ inch cubes.
2. Heat sesame oil in a pan. Add turmeric powder, garlic powder, paprika powder, oyster sauce, white vinegar, dark soy sauce, and chicken stock. Add corn flour slurry, and mix well. Cook till mixture thickens.
3. Heat oil in a wok. Add the chicken and sauté on high heat for 2-3 minutes.
4. Add cooking wine, and mix well. Cook for 1 minute. Switch the heat off and allow to cool.
5. Break in the eggs in a large bowl. Add the chicken, bean sprouts, onion, spring onions, salt, and black pepper powder and whisk well.
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Egg Foo Young
My Mom making her famous Egg Foo Young
Egg Foo Young (Chinese Omelette)
Egg Foo Young is a light and fluffy Chinese omelette loaded with chopped vegetables and shrimp smothered in flavorful tangy brown gravy sauce.
Prep time: 12 minutes
Cook time: 10 minutes
Servings: 4 servings
INGREDIENTS
6 eggs
½ pound raw shrimp shell removed, deveined, and chopped
3 stalks of green onion white part only, sliced
1 garlic clove minced
1 carrot julienned
1 cup bean sprouts
Salt and white pepper to taste
2 tablespoons vegetable oil
Egg Foo Young gravy sauce-
2 tablespoons corn starch
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar or Chinese cooking wine Shaoxing wine
½ teaspoon toasted sesame oil
¼ teaspoon white pepper
1 ½ cups chicken stock or beef stock or use water
Garnish-
Green onion green part
Toasted sesame seeds
INSTRUCTIONS
1. Prep shrimp by removing the shell and devein it. Chop into small bite-size pieces. Note: you can also use cooked leftover shrimp or cooked pork or cooked and shredded chicken in the recipe.
2. Some use raw shrimp directly whisked in egg and cooked in omelette. I prefer to partially cook raw shrimp before I add it to the egg mixture, ensuring no raw or undercooked shrimps are in the omelette.
3. In a bowl mix all gravy ingredients – corn flour, soy sauce, toasted sesame oil, rice vinegar, white pepper and stock. Whisk well until it’s lump-free.
4. Pour the sauce into a saucepan and cook sauce on low heat until sauce bubbles and thickens. Keep stirring frequently. Cook until gravy sauce is thick enough to coat the back of the spoon.
5. Remove gravy sauce from heat and set it aside.
6. Heat 2 teaspoons of oil in a small skillet. Sauté the white part of the green onion for 30 seconds. Add minced garlic and stir cook for 10 seconds. Stir chopped shrimp and cook for a few seconds.
7. Add carrot juliennes and bean sprout and cook for 30 seconds. Remove pan from heat and set aside.
8. Break eggs into a large bowl. Whisk it with salt and white pepper to taste. Add in partially cooked shrimp filling, and whisk until combined.
9. Heat ½ tablespoon vegetable oil in a nonstick skillet or in a wok. Make sure the pan is very hot before you pour in the egg mixture. Ladle in the egg mixture and using a spatula push the edges to form a round shape.
10. Cook omelette on medium heat until edges or crispy and browned on one side. Carefully flip and cook on the other side.
11. Transfer egg Foo Young onto serving place. Pour a generous amount of gravy sauce on top. If the gravy is too thick, reheat it on low flame with 1 to 2 tablespoons of extra stock or water until it’s in pourable consistency.
12. Garnish with green onion and sesame seeds. Serve immediately.
Detailed recipe link:
Egg Foo Young, Cantonese style - How to Make the Original Fuyong Dan #foodie #delicious #homemade
Egg Foo Young, Cantonese style - How to Make the Original Fuyong Dan
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World's Best And Easiest Egg Foo Young / Gravy Recipe
Learn how to make fluffy restaurant style egg foo young and garlicky gravy in 15 minutes.
Chicken Egg Foo Young Recipe
Ingredients
5 # (2268 g) Bean sprouts
½ Cup Chopped green onions
1 Cup Ground cooked chicken breast (or any cooked meat)
7-9 Large eggs
1 tsp Salt
½ tsp White pepper powder
1 tsp MSG (optional)
1 tsp Sugar
2 Tbsp Flour
½ tsp Sesame oil
1 Gallon Vegetable oil
Directions
1. Loosely chop bean sprouts
2. Bring water to a boil and blanch bean sprouts for 5 minutes
3. Compress and drain in colander
4. Put oil in a wok and heat to 325 degrees fahrenheit (163 degrees celsius)
5. Put drained bean sprouts in a large mixing bowl and add in green onions, meat, salt, sugar, msg, white pepper powder, flour, sesame oil and eggs.
6. Thoroughly mix ingredients by folding and gentle stirring
7. Fill a ladle (1/2 to 3/4 cup size) with mixture and gently place in hot oil
8. Let the patties deep fry for several minutes until they are rigid enough to flip over
9. Flip and continue to deep fry (poke holes to cook the insides)
10. The patties are done when eggs don’t run when poked
11. Option is to place patties in a microwave oven to finish cooking.
Egg Foo Young Gravy Recipe
Ingredients
5 Cups (1.18 liters) Soup stock
½ Small cut onion
6 Cloves chopped fresh garlic
1-1/2 tsp Salt
½ tsp White pepper powder
1-1/2 tsp MSG (optional)
1-1/2 tsp Sugar
1/2 Tbsp Dark soy sauce
10 Tbsp Flour
½ tsp Sesame oil
1/2 Cup Vegetable oil
1 Tbsp Corn starch
Directions
1. Heat oil in wok and add in garlic and onions
2. Cook till brown
3. Put in flour and stir
4. Put in soup stock and bring to a boil
5. Add in salt, MSG, sugar, white pepper powder, dark soy sauce, sesame oil
6. If needed, mix corn starch and water to thicken or add soup stock to thin
7. Strain and serve
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Cantonese style Scrambled Eggs (黄埔炒蛋)
Whampoa stir-fried eggs! This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. One of the cool things about this egg frying method is that you can add in an assortment of other ingredients - when they're other stuff added in, it's generally referred to as '[whatever] huadan'. In the video we show you a simple sort with Char Siu barbecue pork and Chinese yellow chives, but feel free to get creative.
A bit fuller of a recipe is over here on /r/cooking, if you prefer:
INGREDIENTS
- 5 medium eggs
- Seasoning for the eggs: 1/2 tsp salt, 1/2 tsp sugar, a slurry of 1 tsp cornstarch (生粉) mixed with 1 tbsp water, optional 1/2 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp toasted sesame oil (麻油), 1/8 tsp white pepper powder (白胡椒粉), 1/8 tsp MSG -or- chicken bouillon powder (味精/鸡粉). Quick note that more traditional than the 1 tsp toasted sesame oil would be to add melted lard in the mix. You can definitely do that too, but I personally find it slightly redundant in the amount of lard I'm frying in. Totally up to you - if you feel strongly on the subject, add in, let's say... 2 tsp of melted lard.
- Lard, for frying. In the video I said 1.5 tbsp, but let's go 2 tbsp (I decided to measure again after cutting the footage, apologies it's one of those things I always eyeball). You can use butter for this too - preferably something clarified like ghee or clarified butter. I also tested this with bacon grease, which is delicious, but definitely gives everything an 'American breakfast' flavor.
- Add-ins: Char Siu BBQ Pork (叉烧), ~60g; Jiuhuang yellow chives (韭黄), ~20g -or- the white portion of, I dunno, ~4 scallions. Optional, of course.
If you're thinking about getting creative with you add-ins, I'd say that the quantity I like adding - if you don't mind me getting all grandmother with this recipe - is somewhere around a 'handful's worth'. If you want to get fusion-y with your ingredients, remove the Shaoxing wine and toasted sesame oil from the ingredient list (you can swap with relevant equivalents if you like, or just skip them). If you are adding something very salty as an add-in, be mindful of the salinity here - when I do this with smoked Chinese bacon, I'll cut the salt back to 1/4 tsp.
PROCESS
- Optional: separate the whites and yolks, whisk the whites until large bubbles start to form.
- If using any add-ins, cook your add ins. For us, we toasted the Chinese yellow chives for 2 minutes in a dry wok (note: Chinese yellow chives are very different from Western chives, do not toast your western chives for two minutes), and stir-fried the Char Siu for ~1 min
- Once you're almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for ~1 minute or until you start to see big bubbles.
- Add in the seasoning. Quick whisk.
- If you have any add-ins, add the add-ins. Quickly combine.
- Fry according to the method in the video.
The famous Western-style soft scrambled egg video if you've been living under a rock: Actually a nice video now that I re-watch it.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
ABOUT US
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We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last twelve years - you'll be listening to his explanations, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!