Skip the takeout line and try this easy homemade Chicken Egg Foo Yung. This “fluffy egg pancake” combines chicken, mushrooms, bean sprouts and bok choy, topped with a simple and flavourful sauce. A sprinkle of sliced green onions tops it off to perfection.
In a large bowl, whisk eggs. Add garlic, chicken, mushrooms, bean sprouts, bok choy, ginger, salt and pepper; mix to combine.
In a large 12-inch (30 cm) nonstick skillet or griddle, heat 1 tbsp (15 mL) of the sesame oil over medium heat.
Using a dry measuring cup, pour ½ cup (125 mL) of the egg mixture into skillet, spreading evenly to make a 6-inch (15 cm) circle. Cook until golden, 2 to 3 minutes per side. Repeat with remaining mixture, adding more oil between batches as necessary.
In a small bowl, whisk cornstarch with 2 tbsp (30 mL) of the chicken broth until smooth.
In a small saucepan, over medium heat, add remaining chicken broth, soy sauce, rice vinegar and sugar. Whisk in cornstarch mixture. Bring to a boil until thickened, about 3 minutes, whisking frequently. Remove from heat.
Place 2 pancakes on a plate, top with Foo Yung Sauce and a generous sprinkle of green onion. Serve warm.
Tip: Use leftover shredded rotisserie chicken.
Tip: For a gluten-free option, use tamari sauce in place of soy sauce.