Chicken Eggfoo Yong Recipe
Make Chicken Eggfoo Yong Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken Egg Foo Yong
For the Gravy
Method
For the Chicken Egg Foo Yong
- 1
Prepare the Chicken
In a skillet over medium heat, add 1 tablespoon of cooking oil. Once hot, add the diced chicken breast and season with salt and pepper. Cook, stirring frequently, until the chicken is no longer pink, about 5-7 minutes. Remove from heat and let it cool slightly.
- 2
Mix the Egg Mixture
In a large bowl, crack the 4 eggs and whisk until well beaten. Stir in the chopped green onions, bean sprouts, cooked chicken, soy sauce, cornstarch, salt, and black pepper until everything is well combined.
- 3
Cook the Egg Foo Yong
In a large skillet, heat 3 tablespoons of cooking oil over medium heat. Pour in 1/4 cup of the egg mixture and cook for about 2-3 minutes, or until the edges start to set. Carefully flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the remaining mixture, adding more oil as needed.
For the Gravy
- 4
Prepare the Gravy
In a small saucepan, combine the chicken broth and soy sauce. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Bring the broth to a gentle boil and then stir in the cornstarch slurry. Cook for 2-3 minutes until the gravy thickens. Season with salt and black pepper.
