This is one of Mark’s favorites, and if taken to a Chinese Restaurant, will order this, guaranteed! So, I have been making this for years to accommodate his in between restaurant visits. It is really good, and if I make the Egg yoo Yung with it, I’m golden! This particular recipe is a Chinese inspired American dish mostly served in Michigan Chinese Restaurants. This recipe originally came from the Detroit Free Press.
2 Whole Chicken Breasts, skinned, boned, and cut in half
1/2 tsp. Salt
1 Tbsp. Dry Sherry
4 Tbsp. Cornstarch
3 Tbsp. Water
3 Cups Chicken Broth
1 1/2 Cups Chopped Mushrooms (Optional)
3 Tbsp. Chicken Fat or Butter
2 tsp. Soy Sauce
3 tsp. Chicken Bouillon Cubes
3 Tbsp. Cornstarch
3 Tbsp. Flour
1/2 tsp. Baking Powder
1 Egg, beaten
1 Tbsp. Water
Vegetable Oil for Frying
1 Cup Shredded Lettuce
1/3 Cup Toasted, Almond Slivers or Slices
1 Green Onion, finely Chopped (Green & White Parts)
Sprinkle chicken with salt and sherry. Set aside for 15 minutes.
In a small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms if desired,chicken fat, soy sauce and chicken bouillon. Bring the mixture to a boil, stirring constantly. Let boil 1 minute. Keep warm.
Beat together cornstarch, flour and baking powder, egg and water until smooth. Coat each piece of chicken with batter.
Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees F. Cook coated chicken pieces in oil, turning once until golden 5 to 7 minutes. Drain on paper towels.
Cut chicken pieces diagonally into strips. Reassemble strips in chicken breast shape and place on a bed of shredded lettuce. Sprinkle with almonds and green onions. Spoon sauce over chicken and serve immediately.
According to about.com Egg foo Yung is based on an authentic Chinese dish. Fu Yung Egg Slices, is an elaborate Shanghai recipe made with beaten egg whites and minced ham, possibly named for the lotus flower. A Northern Chinese version replaces the ham with chicken breast. From these dishes came the Egg Foo Yung many of us remember enjoying in Chinese-American Restaurants through the 1950’s and 1960’s. A deep fried pancake filled with eggs, vegetables and meat or seafood. Today, homemade Egg Foo Yung is normally pan-fried instead.
That’s the way I did mine too, I pan fried them. For more flavor, blanch or stir fry the veggies, before adding to the egg mixture even if the recipe doesn’t call for it. Make sure blanched vegetables, are well drained.
Egg Foo Yung
adapted from: About.com
3 Cups Bean Sprouts, Fresh or Canned
1/4 Small Onion, diced
3 Slices Ham, diced
1/2 Cup Mushrooms, diced
1/2 Cup Green or Red Pepper, diced
3 Tbsp. Flour
1/4 tsp. Salt
Vegetable Oil as needed for frying (I used Sesame Oil)
Gravy for Egg Foo Yung
3 Tbsp. Vegetable Oil or Sesame Oil (I used Sesame Oil)
4 Tbsp. Flour
2 Cups Chicken Broth
2 Tbsp. Oyster Sauce
2 tsp. Dry Sherry (I used White Wine)
1/4 tsp. Salt
1/4 tsp. White Pepper
In a small skillet, stir fry the diced onion, mushrooms and peppers. Stir fry until the mushrooms release their moisture and evaporate. Drain, if needed and Set aside. In a medium bowl, slightly beat the eggs. Add the bean sprouts, ham and stir fried vegetables. Stir in the flour and the salt. Set aside.
Make the gravy:
Mix oil and flour in a preheated skillet to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. Taste, adjust seasonings and keep warm while cooking the eggs. To vary the gravy, add diced cooked chicken, pork or shrimp to it.
Heat wok or heavy skillet over medium heat until hot. Add 2 Tbsp. Oil and heat. Ladle mixture into mounds in skillet. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, and continue cooking for 6 to 7 minutes more. (Add more oil if needed, before flipping). Remove and drain. Pour gravy over eggs at serving.
Yield: 6 to 8 depending on how large you make the patties.