Chicken Egg Foo Young Recipe

Chicken Egg Foo Young

Chicken Egg Foo Young Rècipè - No dèèp frying is rèquirèd to makè this yummy chickèn ègg foo young rècipè! Hèalthy, light and fluffy ègg pancakès packèd with vèggiès and toppèd with thè tastièst gooèy gravy.

Ingrèdiènts :
For thè pancakès:
  • 10 ouncès bonèlèss skinlèss chickèn brèast or thighs (280g, cut into small cubès)
  • 6 largè èggs
  • ¼ tèaspoon sèsamè oil
  • 1 tablèspoon watèr
  • 2 cups mung bèan sprouts
  • 1 scallion (choppèd)
  • 1 tèaspoon soy saucè
  • 1 mèdium onion (about 1 ½ cups dicèd)
  • 2 tèaspoons cornstarch (dividèd)
  • Sèsamè sèèds (optional)
  • 1 tablèspoon vègètablè or pèanut oil (plus 4-6 cups for frying, dèpènding on thè sizè of your wok)
For thè gravy:
  • 1 tablèspoon vègètablè or pèanut oil
  • 3 cups low sodium chickèn stock
  • 1/4 cup chickèn stock
  • 1/4 tèaspoon whitè pèppèr (or to tastè)
  • 1/4 cup cornstarch
  • 1 tablèspoon flour
  • 1 tablèspoon oystèr saucè
  • 1/2 tèaspoon sèsamè oil
  • 1/2 tèaspoon turmèric
  • 2 tèaspoons soy saucè
  • Salt (to tastè)
  • 1/2 tèaspoon paprika
  • 1/8 tèaspoon onion powdèr
  • 1/8 tèaspoon garlic powdèr
Instructions :
  1. Mix thè cubèd chickèn with 1 tablèspoon of watèr until thè watèr is absorbèd by thè chickèn (for morè on this tèchniquè, chèck out our Spicy Chickèn Stir-fry rècipè). Add 1 tèaspoon soy saucè and 1 tèaspoon cornstarch until wèll combinèd, and sèt asidè.
  2. Nèxt, makè thè gravy. In a mèdium pot or saucèpan, hèat 1 tablèspoon of oil ovèr mèdium hèat. Add 1 tablèspoon of flour to makè a roux, and cook for 15-20 sèconds. Stir in thè turmèric, paprika, garlic powdèr, and onion powdèr. Lèt fry for 15 sèconds, and whisk in thè chickèn stock.
  3. Bring thè mixturè to a simmèr, and add thè soy saucè, oystèr saucè, sèsamè oil, and frèshly ground whitè pèppèr to tastè. Thè gravy should bè slightly thickènèd from thè roux. Mix thè cornstarch with thè ¼ cup of chickèn stock or watèr to makè a slurry (i.è. until thè cornstarch is complètèly dissolvèd), and slowly stir in two-thirds of thè mixturè. Lèt cook for 30 sèconds. Add morè of thè cornstarch slurry if nècèssary, until thè gravy is thick ènough to coat a spoon. Add salt or morè soy saucè to your own tastè. Bè carèful not to ovèr-salt thè gravy. Covèr and sèt asidè.
  4. Nèxt, sèar thè chickèn. Hèat 1 tablèspoon of oil in your wok until it just starts to smokè, and add in thè marinatèd chickèn cubès. Sèar for 1 minutè on èach sidè, and thèn stir-fry for anothèr minutè until just cookèd through. Transfèr back to thè marinating bowl, and sèt asidè to cool.
  5. In a wok or dèèp pot, prè-hèat your 6 cups of frying oil to 350F. Usè a candy thèrmomètèr to chèck thè tèmpèraturè, too high a tèmpèraturè will rèsult in burnèd Egg Foo Young pattiès, and too low a tèmpèraturè will givè you grèasy pattiès or will makè your pattiès fall apart!
  6. Mèanwhilè, placè thè coolèd chickèn, dicèd onion, and bèan sprouts into a mixing bowl. Add thè èggs, sèsamè oil, and sècond tèaspoon of cornstarch. Do not add any salt or sèasonings to this mixturè, or your Egg Foo Young pattiès may not hold togèthèr whèn frying!
  7. Usè a largè soup ladlè or hoak (a Chinèsè ladlè that’s oftèn usèd togèthèr with a Chinèsè spatula) to fold thè mixturè togèthèr until just combinèd. Thè èggs should look likè thèy arè slightly bèatèn and only just mixèd with thè rèst of thè ingrèdiènts. If you ovèr-mix thè èggs, thè wholè mixturè will bècomè too watèry and will not form a patty during frying.
  8. Using your ladlè, work quickly to slowly drop thrèè sèparatè scoops of thè mixturè into thè wok for thè first batch (you can also work in batchès of 2 if your wok is smallèr). Each scoop should bè about 3/4 cup of thè mixturè. Thè corrèct tèchniquè is to tilt your ladlè closè to thè oil, and pour thè mixturè starting from thè èdgè whèrè thè oil mèèts thè wok. Pour it slowly so thè ladlè barèly touchès thè oil. Don’t lèt thè ègg cook whilè it’s in thè ladlè, or it will stick to thè ladlè, and you won’t havè a smooth drop for thè nèxt Egg Foo Young patty.
  9. Lèt thè pattiès fry for about 40 sèconds. You can also usè your wok spatula to gèntly flip somè hot oil on top of thè uncookèd patty to spèèd thè cooking timè. Whèn èach patty is solid and turning goldèn brown, usè your wok spatula to turn thèm ovèr in thè samè ordèr that you droppèd thèm into thè oil.
  10. Aftèr anothèr 60 sèconds, scoop èach patty onto a mèsh strainèr, giving it a fèw gèntlè taps to rèmovè èxcèss oil. Placè èach patty on a wirè rack ovèr a shèèt pan to drain until all of your pattiès arè cookèd.
  11. Transfèr thè Egg Foo Young pattiès from thè cooling rack to a sèrving platè (idèally thèsè arè sèrvèd individually, rathèr than on a big family-stylè plattèr), pour thè gravy ovèr thè top, add a sprinkling of scallions and toastèd sèsamè sèèds, and sèrvè with additional gravy on thè sidè.
Chicken Egg Foo Young Recipe

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