Chicken Egg Foo Young Recipe: Faster Than Takeout & Even More Delicious!

Craving that savory, comforting taste of egg foo young, but dreading the wait and potential sodium overload of takeout? Look no further! This Chicken Egg Foo Young recipe delivers all the flavor you love, in a fraction of the time, and with the added bonus of knowing exactly what’s going into your meal. We’re talking fluffy egg patties packed with tender chicken, crisp vegetables, and drenched in a rich, umami-packed gravy. Prepare to be amazed at how easy and satisfying it is to create this classic dish in your own kitchen!

Why This Recipe Works

This recipe isn’t just about throwing ingredients together; it’s about building layers of flavor and texture that mimic the best restaurant versions. Here’s why it shines:

• Perfectly Cooked Egg Patties: The key is a hot skillet and the right ratio of eggs to fillings. We’ll show you how to achieve a light and airy texture without them being greasy or falling apart.
• Tender and Flavorful Chicken: We use pre-cooked chicken (rotisserie chicken is a lifesaver!) for convenience, but you can easily cook your own. The chicken gets a quick toss in soy sauce and ginger to infuse it with deliciousness.
• Customizable Vegetables: Don’t like bean sprouts? Swap them out! This recipe is easily adaptable to your favorite veggies.
• Umami-Rich Gravy: The gravy is the star of the show. We use a combination of chicken broth, soy sauce, oyster sauce (optional, but highly recommended!), and cornstarch to create a thick, glossy sauce that’s bursting with flavor.
• Faster Than Takeout: Seriously! From start to finish, you can have this dish on the table in under 30 minutes.

Ingredients

For the Egg Foo Young Patties:

• 6 large eggs
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1 cup cooked chicken, shredded or diced
• 1 cup bean sprouts
• 1/2 cup sliced water chestnuts, drained
• 1/4 cup chopped green onions
• 2 tablespoons vegetable oil, for cooking

For the Gravy:

• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Prepare the Chicken: If you’re not using pre-cooked chicken, cook it now and shred or dice it. In a small bowl, toss the cooked chicken with 1 tablespoon of soy sauce and 1/2 teaspoon of ground ginger. Set aside.
2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of white pepper until well combined.
3. Add the Fillings: Add the shredded chicken, bean sprouts, water chestnuts, and green onions to the egg mixture. Stir gently to combine.
4. Cook the Egg Patties: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, drop about 1/2 cup of the egg mixture into the skillet for each patty. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining egg mixture, adding more oil to the skillet as needed.
5. Make the Gravy: While the egg patties are cooking, prepare the gravy. In a medium saucepan, whisk together the chicken broth, 2 tablespoons of soy sauce, oyster sauce (if using), 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of white pepper. Bring the mixture to a simmer over medium heat.
6. Thicken the Gravy: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the cornstarch slurry into the simmering gravy, whisking constantly, until the gravy thickens. This should take about 1-2 minutes.
7. Serve: Place the cooked egg foo young patties on a plate and spoon the gravy generously over the top. Serve immediately.

Tips for Success

• Don’t Overcrowd the Pan: Cook the egg patties in batches to avoid overcrowding the pan, which can lower the temperature and result in soggy patties.
• Hot Skillet is Key: Make sure your skillet is hot before adding the egg mixture. This will help the patties cook quickly and evenly.
• Adjust Seasoning: Taste the gravy and adjust the seasoning as needed. You may want to add more soy sauce for saltiness or a pinch of sugar for sweetness.
• Customize Your Fillings: Feel free to add other vegetables to your egg foo young, such as mushrooms, carrots, or bell peppers. Just make sure to chop them finely and cook them slightly before adding them to the egg mixture.
• Use High-Quality Ingredients: The better the quality of your ingredients, the better the flavor of your egg foo young. Use fresh vegetables and good-quality chicken broth and soy sauce.

Storage Instructions

Leftover Egg Foo Young: Store leftover egg foo young patties and gravy separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat the egg foo young patties in a skillet over medium heat or in the microwave. Reheat the gravy in a saucepan over medium heat or in the microwave. You may need to add a little water to the gravy if it has thickened too much during storage.

FAQ

Can I make this vegetarian?

Yes! Simply omit the chicken and add more vegetables, such as mushrooms, tofu, or broccoli. You can also use vegetable broth instead of chicken broth in the gravy.

Can I use shrimp instead of chicken?

Absolutely! Shrimp is a great alternative to chicken in egg foo young. Cook the shrimp before adding it to the egg mixture.

Can I freeze egg foo young?

While you can freeze egg foo young, the texture may change slightly upon thawing. The egg patties might become a bit more rubbery. If you do freeze it, store the patties and gravy separately in airtight containers. Thaw completely before reheating.

What is oyster sauce?

Oyster sauce is a thick, brown sauce made from oyster extracts. It adds a rich, savory, and slightly sweet flavor to dishes. It can be found in most Asian grocery stores and many supermarkets. If you don’t have oyster sauce, you can omit it or substitute it with a little extra soy sauce and a pinch of sugar.

Conclusion

So there you have it! A delicious and easy Chicken Egg Foo Young recipe that’s ready in minutes. Say goodbye to takeout and hello to homemade goodness. With its customizable ingredients and simple instructions, this recipe is sure to become a family favorite. Enjoy!