Serves: 6
Total Calories: 259

1 cup chicken breast
2 tablespoons Stock, Chicken or favorite stock
1/2 teaspoon salt
6 egg whites
4 to 6 tablespoons oils

1. Skin and bone chicken then mince or grind as fine as possible. Blend to a smooth paste with stock and salt.

2. Beat egg whites until frothy and stiff, but not dry then fold in chicken mixture.

3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from heat at once and stir briskly a few times. Return pan to stove and cook, stirring, over medium-high heat until mixture is firm, but not browned. Serve at once, either by itself, or on a bed of spinach (which has been separately stir-fried).

NOTE: This dish is the original egg foo yung-more soufflé than omelet. It must be eaten immediately because its fine, firm texture will not keep.

VARIATIONS:
* In step 1, mince 1 tablespoon ham fat with the chicken. Increase the stock to 1/2 cup.
* In step 1, while mincing the chicken, add 3 tablespoons water, a few drops at a time. Then blend in the salt, 1 tablespoon cornstarch and 1 teaspoon sherry. (Omit the stock.)
* In step 1, instead of mincing the chicken, cut it in 1/2-inch wide strips. In step 2, add the salt to the egg whites along with 1 tablespoon sherry and 1 tablespoon water then beat. (Omit the stock.) Fold chicken strips into mixture and pick up step 3.
* In step 3, add to the heating oil 1 scallion stalk, cut in 1-inch sections and 3 slices fresh ginger root, shredded stir-fry a few times, then add chicken-egg mixture.
* In step 3, after removing the pan from the heat, stir the chicken-egg mixture slowly until it begins to form lumps. Then transfer to a colander and drain off the oil. Meanwhile blend to a paste 1 teaspoon cornstarch, 1/4 teaspoon salt, 2 teaspoons sherry and 2 tablespoons cold water. In a pan, heat 5 tablespoons stock then stir in the cornstarch paste to thicken. Add the drained chicken-egg mixture and cook gently, stirring, 2 minutes more.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 259
Calories from Fat: 107

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé