chicken egg foo young recipe

Written ByJenny Smyth Posted on
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The Best chicken egg foo young recipe

I have always been fascinated by the history of chicken egg foo young, a dish that originated in China and was popularized in the United States during the 1920s. The name ‘foo young’ is believed to be a variation of the Chinese term ‘fei yong,’ which refers to a type of omelette made with eggs, meat, and vegetables.

As a home cook, I appreciate the simplicity and versatility of this recipe, which can be adapted to suit various tastes and dietary preferences. When I first started making chicken egg foo young, I was struck by the rich flavors and textures that resulted from combining eggs, chicken, mushrooms, and soy sauce in a single dish.

Over time, I have refined my technique to achieve a crispy exterior and a fluffy interior that is sure to please even the pickiest eaters. Whether you are cooking for a family dinner or a special occasion, this recipe is sure to impress with its bold flavors and satisfying texture.

Chicken Egg Foo Young

4.9 from 507 votes

Chicken Egg Foo Young is a classic Chinese dish featuring a savory egg batter with chicken and vegetables. It is typically served with a tangy sauce and is a great dish for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

4 large eggs
1 cup bean sprouts
1 cup chopped green onions
1 cup chopped mushrooms
1 cup chopped chicken breast
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon white pepper

For the Sauce

1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 green onion, chopped

👨‍🍳Directions

1In a large mixing bowl, whisk together eggs, soy sauce, and cornstarch until well combined.
2Add bean sprouts, green onions, mushrooms, and chicken to the batter.
3Mix well to ensure all ingredients are evenly coated.
4Heat a non-stick skillet over medium-high heat.
5Add the batter to the skillet in 1/4 cup portions.
6Cook until the edges start to brown and the bottom is set, about 3-4 minutes.
7Flip and cook for another 2-3 minutes until the other side is golden brown and the egg is fully cooked.
8Repeat with remaining batter.
9Transfer the cooked egg foo young to a plate and keep warm.
10In a small saucepan, combine chicken stock, soy sauce, oyster sauce, cornstarch, and sesame oil.
11Whisk until smooth.
12Bring the sauce to a boil over medium heat.
13Reduce heat to low and simmer for 2-3 minutes until the sauce thickens.
14Remove from heat and stir in chopped green onions.
15Serve the chicken egg foo young hot, drizzled with the sauce.
Enjoy immediately.

🔧Equipment

Large mixing bowl
Non-stick skillet
Spatula
Small saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add other vegetables like bell peppers or carrots to the batter for extra flavor and nutrition.

Watch Video Of How Chicken Egg Foo Young Works

One of my favorite aspects of this recipe is how well it holds up for storage and reheating.

If you’re planning a family gathering or special occasion meal, consider making this recipe ahead of time and reheating it just before serving.

This will allow you to enjoy more time with your loved ones rather than spending all day in the kitchen preparing food.

❓ Frequently Asked Questions About Chicken Egg Foo Young

Q: What is the origin of chicken egg foo young?

The exact origin of chicken egg foo young is unclear, but it is believed to have originated in China as a variation of the traditional Chinese dish ‘fei yong.’ This dish was popularized in the United States during the 1920s by Chinese immigrants who adapted it to suit American tastes.

Q: What are some key ingredients in traditional chicken egg foo young?

Traditional chicken egg foo young typically includes eggs, chicken breast or thighs, mushrooms (such as button or shiitake), soy sauce or oyster sauce (depending on regional preferences), garlic, ginger, and scallions. Some recipes may also include additional ingredients like onions or bell peppers.

Q: Can I use leftover cooked chicken in this recipe?

Yes, you can definitely use leftover cooked chicken in place of raw chicken breast or thighs. Simply shred or chop the leftover chicken into smaller pieces before adding it to the egg mixture.

Q: How do I prevent the eggs from becoming too runny?

To prevent the eggs from becoming too runny, it’s essential to cook them over medium-low heat and not over high heat. You should also stir-fry the eggs constantly until they are just set.

Q: Can I make this recipe ahead of time?

You can prepare the egg mixture up to 24 hours in advance and store it in an airtight container in the refrigerator overnight. However, it’s best to assemble and cook the final dish just before serving for optimal flavor and texture.

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