Ed's Chicken Egg Foo Yung. Egg foo young is a Chinese omelette made with eggs, sometimes meat, and vegetables. Here in the US, it's smothered in a brown gravy and often served with rice. This recipe uses chicken, but you could also use shrimp, pork, beef, or tofu.

Egg foo Young is loaded with fresh veggies such as bean sprouts and thin sliced carrots. If you feel like an omelette this is the dish for you. You'll be left wanting more after eating this yummy Chinese-style omelette!. You can have Ed's Chicken Egg Foo Yung using 15 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Ed's Chicken Egg Foo Yung

Prepare 2 cans of La Choy Bean Sprouts (from Walmart) about 15 oz ea.
You need 1 (4 ounce) of can Great Value Mushrooms (pieces & stems).
Prepare 7 of large eggs.
You need 1/2 cup of corn starch.
Prepare 3 of chicken flavored bullion cubes.
It's 1 of large chicken breast (no skin).
Prepare 1/2 of medium onion (thinly sliced, then chopped a little).
Prepare 3/4 cup of finely chopped celery.
It's 1/3 cup of I Can't Believe It's Not Butter.
Prepare 1/3 tsp of garlic powder.
It's 1/3 tsp of sea salt.
Prepare 2 1/2 cups of water.
It's 1/2 cup of water.
Prepare of (You can substitute 4 oz canned water chestnuts for mushrooms.).
It's 1/2 tsp of soy sauce.

Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. How to make egg foo young Whisk the eggs in a bowl and add chicken broth, mushrooms, bean sprouts, bell peppers, scallions, chicken and garlic. Stir until all the ingredients are evenly coated. Season with salt and pepper and set aside.

Ed's Chicken Egg Foo Yung instructions

Cook chicken and use stock:.
In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered).
Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two..
Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away..
To make gravy:.
Dissolve bouillon cubes in chicken stock (medium heat)..
Add soy sauce.
Mix corn starch in ½ cup water. Then gradually introduce corn starch to the iquid to a desired gravy consistency. (I prefer a thicker gravy.) Discard unused corn starch..
Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties).
(To make extra gravy later, follow the same method with or without using chicken stock.).
To make egg foo yung patties:.
Dice chicken into small cubes.
Thinly slice onion and chop a little.
Drain mushrooms. Apply hand pressure in strainer..
Finely chop mushrooms.
Drain bean sprouts. Apply hand pressure in strainer.
Melt butter in microwave.
In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix..
Pre-heat fry pan to medium heat (I use a small fry pan).
Before making each pattie, hand mix bean sprout mixture so that liquid on bottom is spooned over the top. Then spoon mixture to form 5-6 inch pattie..
Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer..
Cook white rice. Use 2 times the water to the amount of rice. Bring water to boil before adding rice. Reduce heat to low heat, cover pot, and cook rice for 15 minutes. Turn off heat and keep rice covered for 15 more minutes..
Serve rice and 1-2 patties per person. Cover rice and patties with gravy, then serve. Can be served with soy and/or duck sauce as a condiment..

Egg Foo Young 芙蓉蛋 is an authentic Cantonese egg cuisine. Since it looks like a western style omelet, those who are unfamiliar with it will mistakenly cook it the way of making an omelet. In fact, they are originated from two sides of the world and created in an entirely different way. This is a meatless version of Egg Foo Yung but you'll also find versions with pork, shrimp, chicken or beef. Classic egg foo young is often served with brown gravy made from ingredients like broth, soy sauce and cornstarch.