Egg Foo Yung

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#1 Egg Foo Yung

Post by lvdkeyes » Mon Nov 08, 2010 12:11 am

This is an American Chinese dish, not really Chinese, but I love it.

Chicken Egg Foo Yung with Mushrooms and Green Onions
Makes 2-4 servings
1 boneless-skinless chicken breast, cut into thin strips (about 8 oz) or thighs (my preference)
1 Tbsp + 1 tsp. soy sauce
1 Tbsp Asian sesame oil, divided
1 Tbsp Oyster Sauce
1 tsp. white vinegar
6 eggs, beaten
salt and fresh ground black pepper to taste
4 green onions, cut on diagonal and dark green and white/light green parts kept separate
1/4 C peanut oil or canola oil, divided
4-6 oz. sliced brown cremini mushrooms
Cut chicken into thin crosswise strips, not more than 1/4 inch wide. Put chicken in small bowl and add 1 tsp. soy sauce and 1 tsp. sesame oil.

Whisk together the Oyster Sauce, white vinegar, 1 Tbsp soy sauce and 1 tsp. sesame oil, and set aside. Using a large bowl (so you can add cooked ingredients later) beat the eggs with salt, pepper, and 1 tsp. sesame oil.

Clean green onions, and then slice on the diagonal, keeping the dark green and white/light green parts separate. Wipe the mushrooms clean with damp paper towel and cut into slices about 3/8 inch.

Using a 10 inch frying pan, heat 1 Tbsp oil over medium-high heat, add the chicken and cook 3-4 minutes, or until chicken is cooked but not browned. Transfer chicken to a plate to cool slightly before you add it to the egg.
Heat another Tbsp oil, then add white/light green pieces of green onion and cook about 1 minute. Add sliced mushrooms and cook 4-5 minutes, stirring a few times, until mushrooms are softened and give up some liquid. Transfer cooked vegetables and chicken to egg mixture and stir to combine.

Wipe out the frying pan with a paper towel, then heat the remaining 2 T oil over high heat until the oil is shimmering, then add the egg mixture. The sides will puff up; immediately lower heat to medium. Continue to cook eggs on medium heat, using the turner to gently stir and lift the center part of the egg mixture so the uncooked egg can run under and get cooked. Cook like this about 4-5 minutes, or until eggs are starting to look firm. Then turn heat to low, use the turner to press down on the mixture so it's relatively flat, and cook 2-3 minutes more. (The center will still look slightly wet, similar to how scrambled eggs look when you take them off the heat.)

When eggs are cooked, remove the pan from the heat, put a dinner plate over the top of the pan, and turn it over so Egg Foo Yung is centered on the plate. (This is the hardest part of the recipe, but be brave!) Pour the sauce mixture over the egg pancake, sprinkle with dark green parts of green onion, and serve with Brown Sauce.

Note: You can really use almost anything in the foo yung; chopped shrimp works well in place of the chicken. You can also add quickly blanched bean sprouts.
Brown Sauce
Makes about 2/3 cup
This simple sauce is the standard accompaniment to Chinese American-style egg foo yong. You can make it up to 2 hours ahead, refrigerate it, and then warm it gently just before serving. Pour it over the hot omelets just before serving them, or offer it on the side in a small bowl or pitcher.
• 1/2 cup, plus 2 tablespoons water
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1/4 teaspoon Asian sesame oil
Combine the 1/2 cup of water and the soy sauce, sugar, and salt in a small saucepan over medium-high heat. Bring to a rolling boil and stir to dissolve the sugar and salt.
Combine the cornstarch and 2 tablespoons water in a small bowl and stir well. Add to the pan and stir quickly to mix it into the sauce. As soon as the mixture thickens and returns to a boil, remove from the heat, stir in the sesame oil, and set aside. Serve hot or warm.

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