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Ready In 35 min.
Prep 15 min.
Cook 20 min.Description
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.
Instructions
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.