HEALTHY CHINESE FOOD RECIPE: CHICKEN EGG FOO YOUNG RECIPE

INGREDIENTS

FOO YOUNG pancakes:

6 large eggs

1/2 cup chicken stock

2 ounces shiitake mushrooms (sliced into thin strips)

1/4 cup bean sprouts

1/4 red bell pepper (sliced in thin strips)

1 onion stalk (finely chopped)

2 ounces of cooked chicken (chopped)

2 cloves of garlic (minced meat)

1 tablespoon of vegetable oil

FOO YOUNG SAUCE:

1 cup chicken stock

2 1/2 tablespoons of soy sauce

2 teaspoons rice vinegar

2 teaspoons of granulated sugar

1 tablespoon of corn starch mixed with 1 tablespoon of water

1 teaspoon sesame oil

Topping:

1 green onion (chopped)

INSTRUCTIONS

Beat eggs in a bowl and add chicken stock, mushrooms, bean sprouts, bell peppers, green onions, chicken and garlic. Stir until all ingredients are evenly coated. Season with salt and pepper and set aside.
Cooking a young sauce: Put all the ingredients for the sauce in a small saucepan and bring to a boil. Reduce heat and cook for 2 minutes. Turn off the heat and set aside.
Cooking young pancakes: add vegetable oil to the pan over medium heat. Using a ladle, pour a small amount of the egg mixture into the pan and make 2-4 small pancakes at a time. Cook from two sides on 2-3 until it becomes slightly brown, and transfer two pancakes to a plate. Work in batches until the entire mixture is used.
Quickly warm the sauce and fill the pancakes. Top with chives and serve immediately.

NOTES

Keep the sauce and pancakes separate if you decide to keep them for later. When heating in the microwave, pancakes for 30-45 seconds. For the sauce, heat in a saucepan along with 1 tablespoon of corn starch mixed with 1 tablespoon of water to return a sticky texture.

This article is adapted from this site.

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