Egg Foo Yung
Serves:
5
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Cook Time:
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Leftover chicken can be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful."
Dovetailing Tip: Use the ground chicken cooked on Day 4, and the leftover vegetables from Day 3 to make this quick and easy recipe.
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Cook Time:
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Ingredients:
| 8 | eggs, beaten |
| 1 cup | thinly sliced celery |
| 1 cup | finely chopped onion |
| 1 cup | bean sprouts |
| 1/2 cup | diced fresh mushrooms |
| 1 cup | chopped cooked chicken (1 pound) |
| 1 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| FOO YUNG SAUCE | |
| 1 1/2 cups | chicken broth |
| 1 1/2 teaspoons | white sugar |
| 2 tablespoons | soy sauce |
| 6 tablespoons | cold water |
| 1 1/2 tablespoons | cornstarch |
Directions:
Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, salt and pepper. Mix together.
Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
To Make Sauce: Heat the chicken broth in a small saucepan until simmering; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve over Egg Foo Yung.
Source: allrecipes.com
