Easy Chicken Egg Foo Young #Recipe

by Valerie Gray, From Val's Kitchen

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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.

Chicken Egg Foo Young recipe

Easy Chicken Egg Foo Young

Ingredients

  • 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

Instructions

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.

What kind of gravy would you serve on egg foo young?

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10 comments

April Erhard February 20, 2014 - 8:10 pm

I’ve never had it, but I’d love to try.

Reply
ourfamilyworld February 20, 2014 - 8:48 pm

I love that’s very easy to make!

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Jennifer @TheRebelChick February 21, 2014 - 8:12 am

My parents always order egg foo young when they order Chinese delivery. I am going to share this recipe with my mom!

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Mitch February 21, 2014 - 9:24 am

I love egg foo young! I would add the mushrooms and a lot of bean sprouts because I over do everything, and this is making me hungry!

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Scott February 21, 2014 - 9:28 am

Gravy is so easy, trust me. Here’s the trick you’re forgetting. Stir the corn starch in a 1/4 cup of COLD water. It will dissolve completely and look like skim milk. THEN put it into whatever you’re trying to thicken – it’ll be perfect every time.

Reply
Roechelle February 21, 2014 - 9:37 am

This looks incredible and easy to make.

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Vanessa February 21, 2014 - 3:20 pm

For the gravy – 1st off yes, Scott was correct in that making a slurry is the 1st step with your cornstarch. I make it by putting the cornstarch in a bowl, adding the water or chicken stock… and I mix it with my clean fingers. It feels silky and oddly… squeaky??
My recipe is very flavorful:

Vanessa’s Gravy for Egg Foo Yung

Ingredients:
1 cup low sodium chicken broth
2-3 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
Freshly ground black pepper to taste, optional to have coriander in grinder too
pinch of cayenne
slurry – 2 teaspoons cornstarch dissolved in 4-6 teaspoons water
optional ingredients:
1 tablespoon soybean or coconut oil
1-2 cups sliced mushrooms
1/2 inch piece of ginger – peeled and sliced thinly or diced fine or in a true julienne
2 cloves garlic – peeled and sliced thinly

Directions:
I use the optional ingredients. I begin with 1 tablespoon soybean or coconut oil in my saute pan. Heat this and add the mushrooms, saute until slightly softened, before adding the giner and garlic to give them a quick cooking to soften and meld flavors.
Add the chicken broth, soy sauce, rice wine or sherry, sesame oil, fresh ground pepper (mine has coriander too – a must for me), and cayenne.
Simmer until it starts to boil, reduce heat slightly and add slurry slowly, stirring or whisking to combine and thicken.

ENJOY!!

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Samantha Cuhel March 4, 2014 - 6:29 pm

Val-
I made your recipe tonight, and used this easy recipe for gravy:

1 1/2 tablespoons flour
1 cup milk
1 (8 ounce) can cream of chicken soup

Blend flour and milk.
Add to soup.
Heat slowly to boiling and cook until thickened.

Reply
valmg March 5, 2014 - 7:20 pm

Thanks for the suggestion Samantha! I actually almost always have cream of chicken soup in the house and didn’t even think of using it. How did you like the egg foo young? Any suggestions?

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Samantha Cuhel March 5, 2014 - 10:06 pm

Your recipe worked perfectly! I added green onions since we had them on hand, and portobello mushrooms too. It was so delicious!

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