Chicken Egg Foo Yung

Every time, we get mung bean sprouts in our produce share, I am so excited to cook this dish.  This Egg Foo Young Recipe is a delicious light airy Chinese omelet.  You can fill with many options, red pepper, celery, mushrooms, onions, bean sprouts, scallions and shrimp smothered in a flavorful tangy gravy that will leave you licking your plate.  It is one of our favorite dinner recipes, but also great for breakfast too and always a hit with friends and family.  We love Asian Cuisine!

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Keto Egg Food Yung

An easy main dish or anytime dish. It is a great high protein way to start the day. You can use any type of added veggies, but the key is the mung bean sprouts - those are a must for this dish!

Course

Main Dish, Side Dish

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

GRAVY

• 1 tbsp avocado oil
• 1 tbsp flour
• 1/2 tsp tumeric
• 1/2 tsp Paprika
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 3 1/4 cups chicken bone broth I used homemade
• 2 tsp good soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 3 tbsp corn starch You can sub Arrowroot
• salt and whit pepper to tast

PANCAKES

• 10 oz Pastured Chicken Breast cut into small cubes
• 1 tbsp water
• 1 tsp soy sauce
• 2 tsp arrowroot or organic corn starch
• 1 tbsp avocado oil
• 1 medium finely minced onion sliced thin
• 2 cups mung bean sprouts
• 6 large eggs
• 1 tsp sesame oil
• 1 scallion chopped

Course Main Dish, Side Dish Prep Time 15 minutes Cook Time 15 minutes Servings Ingredients GRAVY 1 tbsp avocado oil 1 tbsp flour 1/2 tsp tumeric 1/2 tsp Paprika 1/8 tsp garlic powder 1/8 tsp onion powder 3 1/4 cups chicken bone broth I used homemade 2 tsp good soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 3 tbsp corn starch You can sub Arrowroot salt and whit pepper to tast PANCAKES 10 oz Pastured Chicken Breast cut into small cubes 1 tbsp water 1 tsp soy sauce 2 tsp arrowroot or organic corn starch 1 tbsp avocado oil 1 medium finely minced onion sliced thin 2 cups mung bean sprouts 6 large eggs 1 tsp sesame oil 1 scallion chopped

Instructions

1. Mix the cubed chicken with 1 tbsp water until water is absorbed. Add 1 tsp soy sauce and 2 tsp corn starch until combined and set aside.
2. Make the gravy. In a medium pot or saucepan, het 1 tbsp of oil over medium heat. add 1 tbsp flour to make a roux, and cook for 25 to 20 seconds. stir in the turmeric, paprike, garlic and onion powder, Let fry for 15 seconds and whisk in the chicken stock.
3. Bring the mixture to a simmer, add the sou sauce, oyster sauce, sesame oil, and white pepper to taste. The gravy should be slightly thickened from the roux. Mix the cornstarch with 1/4 cup of chicken stock. Slowly stir into the mixture until the gravy is thick enough to coat a spoon.
4. Next, sear the chicken. Heat 1 tbsp of oil in your wok or pan and add the marinated chicken cubes. Ser and cook though. Remove from pan and set aside
5. Add 1/2 inch of oil in a deep pan. Should be at about 250. (I used a candy thermometer.)
6. Meanwhile, place the chicken, sliced onion, bean sprouts and scallion in a big mixing bowl. Add eggs, 1 tsp sesame oil and 1 tbsp cornstarch until just combined. (the eggs should look like they are slightly beaten nd only just mixed with the rest of the ingredients...if you bover mix the eggs the mixture will be come too watery.
7. Using a large spoon, work quickly to drop 3 spoons into the oil. Let the patty fry for about 1 minute or until pattie sticks together nd is easy to turn. Flip to other side and let fry until well browns and cooked.
8. Remove and place on a cookie sheet covered with paper towels.
9. To serve place on a plate and cover with gravy and garnish with a chopped scallion.

Recipe Notes

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