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I love egg foo young, it’s one of my favorite Chinese dishes. I wanted to take a crack at making some chicken egg foo young to go with my chicken fried rice recipe. At that time I hadn’t had any chicken breast handy. But I did have some already cooked chicken I’d gotten on sale, and decided to make the egg foo young using that. It turned out to be a nice time saver as I didn’t have to cook the chicken. Here’s how I made the dish. I got six nice sized individual pieces of egg foo young out of this recipe.
Easy Chicken Egg Foo Young
- 9x large eggs
- 2 cups cooked chicken, diced (I used Perdue Short Cuts original roasted)
- 1 cup onion, diced
- 1 tbsp garlic powder
- 2 tsp soy sauce
- You can add other things like bean sprouts or mushrooms as well if you like them
In a large bowl combine your ingredients and mix well.
Coat the bottom of the frying pan with nonstick cooking spray or oil. I started out using a large skillet. Everything started running together and I wanted individual omelettes that looked nice so I switched to my single egg pan.
Place 3/4 to 1 cup of your egg mixture into the pan.
Cook over medium flame. When you see the eggs are firming up turn it over with a spatula. Let cook until that side of the omelette is golden and firm.
Continue cooking your individual omelettes either one at a time in a small pan like I did, or a couple at a time in a larger pan if you went that route.
Serve the egg foo young with your favorite gravy.
Sadly, I do not have a gravy recipe for you. Gravy has always been a problem for me, I stink at making it. Which is unfortunate, because I love gravy. I did try making one from chicken stock but my corn starch wouldn’t dissolve and I wound up with a broth full of chunks. So I ended up using a jar of a thicker homestyle chicken gravy I had in the cabinet, which had the right consistency and tasted pretty good. I’ve seen gravies of different colors and thicknesses in restaurants over the years, so just use whatever works for you.