Chicken Foo Yung

Name: Chicken Foo Yung
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breast — 150g; Soy Sauce — 1 tsp; Water — 1 tbsp; Sugar — ¼ tsp; Bicarbonate of Soda — ¼ tsp; Cornflour — 1 tsp; White Pepper — ¼ tsp; Vegetable Oil — 1 tsp; Eggs — 4; Cornflour — 1 tbsp; Water — 1 tbsp; Garlic — 2 cloves; Spring Onions — 2; Onion — 50g; Mung Bean Sprouts — 100g; Salt — ½ tsp; White Pepper — ¼ tsp; Vegetable Oil — 2 tbsp; Unsalted Chicken Stock — 250ml; Soy Sauce — 1 tbsp; Sugar — ½ tsp; Cornflour — 1 tbsp; Water — 2 tbsp; Sesame Oil — 1 tsp

Chicken Foo Yung (Ji Dàn Fúróng) is a comforting, soul-satisfying Cantonese classic. Often described as a 'Chinese Omelette,' it is a thick, puffy, and deeply savoury dish that bridges the gap between a pancake and a soufflé. It is a masterclass in egg cookery, where the high heat of the wok creates a lacy, golden exterior and a tender, steaming interior.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Adding a thick cornflour slurry directly to the beaten eggs helps hold the patties together and prevents weeping while frying.

Chicken thighs or turkey breast can be used as an alternative to chicken breast.

Mung bean sprouts deliver the crispest takeaway texture compared to other bean sprout varieties.

Pan-frying the chicken with spring onion stems first infuses the oil with aromatic flavour before combining with the veggies and eggs.

Marinate the Chicken
Thinly slice the chicken breast and place it in a bowl. Add the soy sauce, water, sugar, bicarbonate of soda, cornflour, and white pepper, mixing well to combine. Stir in 1 teaspoon of vegetable oil to seal and set aside for 10 minutes.

Prepare Batter and Aromatics
Finely chop the garlic. Slice the spring onions, keeping the white stem sections separate from the green tops. Thinly slice the onion. In a large bowl, whisk the eggs. In a small cup, stir 1 tablespoon of cornflour with 1 tablespoon of cold water until smooth, then whisk this thick slurry into the beaten eggs.

Sauté Chicken and Vegetables
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the marinated chicken and spring onion stems, pan-frying for 2 minutes until almost cooked. Add the garlic, sliced onion, and mung bean sprouts, stir-frying for 1 minute until the chicken is cooked through but the sprouts remain crisp.

Combine Egg Mixture and Fry Patties
Transfer the cooked chicken and vegetable mixture directly into the bowl with the beaten eggs. Season with salt, white pepper, and the green spring onion tops, mixing thoroughly. Heat 1 tablespoon of oil in the pan over medium heat. Ladle portions of the egg mixture into the pan and fry for 2 to 3 minutes per side until golden brown, then transfer to a serving dish.

Simmer Gravy and Serve
In the same pan, bring the chicken stock, soy sauce, and sugar to a boil. Whisk 1 tablespoon of cornflour with 2 tablespoons of cold water, then pour slowly into the boiling stock whilst stirring continuously until thickened into a smooth gravy. Stir in the sesame oil, pour the hot gravy generously over the egg foo yung patties, and serve hot.