Chinese Omelette – Egg Foo Yung

Chinese Omelette – Egg Foo Yung (or Young) is one of our favourite dishes when dining in or ordering take away Chinese food. We generally order the combination, however for this recipe I have only used chicken as the protein, but you can add whatever your heart desires. This is my interpretation of a traditional Egg Foo Yung, and I have to say (without sounding like a total self love’o), it comes pretty darn close to the restaurants.

Here’s what you’ll need to get started.

Ingredients – (Serves 5 when served with steamed jasmine rice)

10 large eggs
1/4 cup of water
2 button mushrooms thinly sliced
1 cooked Chicken breast shredded (I use BBQ chicken)
125g bean sprouts (half a bag)
1 brown onion halved and thinly sliced
2 spring onions (cut the white and light green part into 5cm batons and the tips can be thinly sliced)
1/4 cup of peas
1 shredded or grated carrot
2 tablespoons of vegetable oil

2 cups of water
2 tablespoons of cornflour
1 teaspoon of wonton soup mix powder or chicken stock powder
2 tablespoons of Lee Kum Kee soy sauce
2 tablespoons of oyster sauce
1 teaspoon of white sugar
1 teaspoon sesame oil

Method –
First thing is to prepare all of your veggies and have them on a plate ready to go. In a separate bowl, whisk together the eggs and quarter cup of water and set aside. I use bbq chicken in my omlette, but if you prefer to cook your own chicken breast you can gently poach it in a small saucepan of water for around 15 minutes or until cooked through, shred and set aside.

Time to make the sauce. To a bowl add the water and cornflour and stir well with a fork to ensure there are no lumps. Add all other sauce ingredients, stir well and add to a small saucepan on low to medium heat. You will need to stir the sauce often, it will take aroun 8-10 minutes to thicken, turn off the heat and set aside.
To prepare the omelette itself, add 1 tablespoon of oil to a large frypan or wok on high heat and cook the onion and mushrooms for two minutes. Add all other veggies (minus the peas) and the chicken and cook for another two minutes stirring often.

Add the remaining tablespoon of oil, pour in the egg mixture and peas and carefully fold it through the Chicken and veggies for one minute. Leave it to cook for two minutes, flip the omelette and cook for another two minutes. Once set, remove from the pan and place on a large plate or platter and pour over the sauce. Serve immediately with rice and enjoy.





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