Chicken Egg Foo Yung In Big Wok: Fast Chinese Cooking

Chicken Egg Foo Yung is a popular North American Chinese recipe. Delicious and easy to make. The egg omelette is seared in a Big Wok. The tasty egg foo yung is smothered in a delicious gravy. The recipe is below:

Chicken Egg Foo Yung

To make the egg foo yung:

4 small eggs
3 tablespoons cooked chicken
3 tablespoons bean sprouts
2 tablespoons onions
2 tablespoons green onions
2 tablespoons mushrooms
1 tablespoon chopped garlic and ginger
4 tablespoons cooking oil
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon soy sauce

Clean pan and preheat pan again to medium heat.

Preheat pan at medium heat and add cooking oil. Add chicken, bean sprouts, onions, green onions, mushrooms and garlic and ginger. Stir fry for 2 to 3 minutes and put in bowl. Add eggs, sesame oil, salt and soy sauce. Mix well with fork or chopsticks.

Clean pan and preheat to medium heat. Add 3 tablespoons cooking oil. Pour egg foo yung mixture into pan. Cook egg foo yung for 2 minutes, then flip over and cook for 2 more minutes. Turn again and cook for final 2 minutes. Cook longer if eggs are still runny. Remove egg foo yung from pan and put on plate.

To make Chinese gravy:

2 cups water
1/4 teaspoon sesame oil
1/2 teaspoon chicken base
1/2 teaspoon dark soy sauce
1/2 teaspoon light soy sauce
1/2 teaspoon cooking oil
1 tablespoon cornstarch in 1/3 cup water

Clean pan again and heat to medium heat. Add 2 cups water to pan. Add sesame oil, chicken base, light soy sauce, dark soy sauce and cooking oil. Bring to a boil. Mix cornstarch and water until smooth. Add cornstarch mixture to thicken gravy. Pour gravy over egg foo yung. Enjoy!