Friday, December 07, 2012

Recipe for Chicken Egg Foo Yung with Mushrooms and Green Onions

Chicken Egg Foo Yung with Mushrooms and Green Onions
If you like Egg Foo Yung in restaurants, this is a delicious version to make at home.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  If you've never thought of making Egg Foo Yung at home, I think you'll be pleasantly surprised by this recipe.)

In 2001 I went to Hong Kong and Beijing with my brother Rand, and it didn't take long to realize that most of what we consider to be "Chinese food" in the U.S. is definitely Chinese-American food. I know Egg Foo Yung is one of those dishes that falls in the Chinese-American category, and although it doesn't get much respect compared to more exotic items you find on menus, it can be one of my favorites when it's made well. I learned to love Egg Foo Yung at The Pagoda, a Chinese American Restaurant in Salt Lake (with a Japanese name!) My family went there for special occasions, and I remember eating Egg Foo Yung at the Pagoda as a reward for making the honor roll in high school. In all the years since then, I don't think I've thought of making Egg Foo Yung myself until I saw this recipe from Fine Cooking. Their version was a little different than the dish I learned to like as a teenager but equally delicious, and if you like Egg Foo Yung, you should try this recipe right away!

The recipe from Fine Cooking had red bell pepper strips, but I made this twice and I preferred the version with just mushrooms. You could easily leave out the chicken if you prefer and add any type of mild-flavored vegetable of your choice. (I think zucchini would be a great addition to this if you have a surplus from your garden!)

Cut chicken breast into thin strips, then marinate in sesame oil and soy sauce.

Whisk together oyster sauce, white vinegar, soy sauce and sesame oil.

Beat eggs with salt and pepper and sesame oil. (You're going to add the cooked chicken and vegetables to this, so use a big bowl like I did.)

Clean 4 green onions, then slice on the diagonal and separate dark green pieces from white/light green pieces. I bought mushrooms already sliced, but if needed, wash and slice mushrooms.

Heat 1 T oil in a 10 inch frying pan, add chicken pieces and cook 3-4 minutes, until chicken is cooked but not browned. Transfer chicken to a plate. (I used a non-stick frying pan, which worked well for this.)

Heat another T oil, then add white/light green pieces of green onion and cook about 1 minute. Add sliced mushrooms and cook 4-5 minutes, until mushrooms are softened and give up some liquid.

Put chicken, green onions and mushrooms into the bowl with the eggs and stir to combine.

Wipe out the frying pan with a paper towel, add the remaining 2 T oil and heat over high heat until the oil is shimmering, then add the egg mixture. Sides will puff up; immediately reduce heat to medium.

Cook the egg mixture on medium heat for 4-5 minutes, using a turner to gently stir the center, lifting up the cooked parts so the uncooked egg can run under and cook. When eggs are starting to look firm, turn heat to low, use turner to press down the mixture so it's relatively flat, and cook 2-3 minutes more. (The center will still look slightly wet, similar to how scrambled eggs look when you take them off the heat.)

When eggs are cooked, remove the pan from the heat, put a plate over the top of the pan, and turn it over so Egg Foo Yung is centered on the plate. (This is the hardest part of the recipe, but be brave!)

Pour the sauce mixture over the egg pancake, sprinkle with sliced green parts of green onion, and devour!


Chicken Egg Foo Yung with Mushrooms and Green Onions
(Makes 2-4 servings, depending on what else you serve it with. Recipe adapted slightly from Fine Cooking.)

Ingredients:
1 boneless-skinless chicken breast, cut into thin strips (about 8 oz)
1 T + 1 tsp. soy sauce
1 T Asian sesame oil, divided
1 T Oyster Sauce
1 tsp. white vinegar
6 eggs, beaten
salt and fresh ground black pepper to taste
4 green onions, cut on diagonal and dark green and white/light green parts kept separate
1/4 C peanut oil or canola oil, divided
4-6 oz. sliced mushrooms (I used cremini mushrooms)

Instructions:
Cut chicken into thin crosswise strips, not more than 1/4 inch wide. (I cut some of the thicker pieces in half again after I sliced the chicken breast.) Put chicken in small bowl and add 1 tsp. soy sauce and 1 tsp. sesame oil.

Whisk together the Oyster Sauce, white vinegar, 1 T soy sauce and 1 tsp. sesame oil, and set aside. Using a large bowl (so you can add cooked ingredients later) beat the eggs with salt, pepper, and 1 tsp. sesame oil.

Clean green onions, then slice on the diagonal, keeping the dark green and white/light green parts separate. Wash mushrooms and cut into slices about 3/8 inch (or use pre-sliced mushrooms like I did.)

Using a 10 inch frying pan, heat 1 T oil over medium-high heat, add the chicken and cook 3-4 minutes, or until chicken is cooked but not browned. Transfer chicken to a plate to cool slightly before you add it to the egg. (I used a non-stick frying pan, which worked well for this.)

Heat another T oil, then add white/light green pieces of green onion and cook about 1 minute. Add sliced mushrooms and cook 4-5 minutes, stirring a few times, until mushrooms are softened and give up some liquid. Transfer cooked vegetables and chicken to egg mixture and stir to combine.

Wipe out the frying pan with a paper towel, then heat the remaining 2 T oil over high heat until the oil is shimmering, then add the egg mixture. The sides will puff up; immediately lower heat to medium. Continue to cook eggs on medium heat, using the turner to gently stir and lift the center part of the egg mixture so the uncooked egg can run under and get cooked. Cook like this about 4-5 minutes, or until eggs are starting to look firm. Then turn heat to low, use the turner to press down on the mixture so it's relatively flat, and cook 2-3 minutes more. (The center will still look slightly wet, similar to how scrambled eggs look when you take then off the heat.)

When eggs are cooked, remove the pan from the heat, put a dinner plate over the top of the pan, and turn it over so Egg Foo Yung is centered on the plate. (This is the hardest part of the recipe, but be brave!) Pour the sauce mixture over the egg pancake, sprinkle with dark green parts of green onion, and devour!

The first time I made this I had some leftovers which I kept in the fridge overnight, but I didn't think it was that good reheated. Make as much as you can eat right away, or invite friends to finish this with you!


South Beach Suggestions:
This recipe is a perfect main dish for any phase of the South Beach Diet, or any type of low-glycemic plan. Don't worry about the generous amount of oil; these types of oil are considered "good fats" and some oil is left in the pan.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Chinese (or Chinese-American) Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce from Kalyn's Kitchen
Garlic-Lover's Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash from Kalyn's Kitchen
Stir-Fried Beef and Broccoli with Ginger and Ponzu Sauce from Kalyn's Kitchen
Restaurant-Style Chinese Greens with Oyster Sauce from Rasa Malaysia
Chinese Steamed Fish from Steamy Kitchen
Chinese-Style Green Beans from Cooking with Amy
Hot and Sour Soup from Simply Recipes
Pork in Sweet Soy Sauce from Kayotic Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! counter customizable free hit
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37 comments:

T.W. Barritt at Culinary Types said...

This is great! I guess I really never knew exactly what Egg Foo Yung was. I'm surprised to learn that it's sort of like a Spanish Tortilla.

NSB Mom said...

this looks easy and FABULOUS. cannot wait to try it

Kalyn said...

TW, isn't it interesting how people cook the same foods all over the world. I will say that the sesame oil really gives this a very Asian flavor though!

NSB Mom, there were quite a few steps, but it was really easy, once you read the recipe through and got them in order in your brain!

Lydia (The Perfect Pantry) said...

I've been waiting for this recipe, and now I can see why you're so excited about it. I never thought about it, but TW is right, it's definitely an Asian tortilla! Thanks for the step-by-step photos that make it so easy to see how this dish comes together.

Kalyn said...

Lydia, I think you'll like it; I really loved this recipe.

RV said...

Chinese food that I eat here is completely different to what I ate in India and am sure it is pretty much Indianized to suit for spicy taste buds. This dish looks very interesting and would love to try it soon.

Trisha said...

I LOVE Egg Foo Young and this looks great! When I had Gestational Diabetes I was on the diabetes diet. Very low carb and no sugar. I could always keep my blood sugars in check when I had egg foo young. Even the unhealthy kind from a typical restaurant:)

BTW the South Beach Diet reminds me a lot of the diabetes diet and I lost 34 LBS during my pregnancy just from eating low carbs and no sugar. I gained it back and lost it again on the South Beach Diet:)

Michele1454 said...

My husband and I wend to China in 2004 and found that without a doubt 24 of our included meals were typically what is considered Chinese-American cuisine. There were, however, 5 included meals that were outstanding so from the food standpoint the trip was not a total waste.
That being said, I am definitely going to try the recipe for Chicken Egg Foo Yung with Mushrooms and Green Onions.
Miss Kalyn -- keep up the great work!

Joanne said...

It really constantly amazes me how different truly authentic Chinese food is from what we have here. A woman I worked with introduced me to real Chinese food a few years back and I was blown away. That being said, the egg foo yung looks delicious - authentic or not!

Kalyn said...

RV, that's interesting. Never thought of "Indianized" extra spicy Chinese food, but I bet it's good!

Trisha, I agree that SB is similar to what people eat for diabetes, although I don't know much about that diet. I'll order Egg Foo Yung sometimes when I'm on phase one for that very same reason.

Michelle, that's interesting that you found a lot of Chinese-American food. We found plenty of American places like Popeyes, Outback, etc, but the Chinese food mostly seemed very authentic where we were.

Joanne, agreed! I think authentic Egg Foo Yung is cut in strips, but this is delicious.

gfe--gluten free easily said...

That is not at all what I expected, Kalyn! But, it looks wonderful. I'll definitely make it for us soon.

Thanks,
Shirley

CJ said...

I love egg foo yung and missed it greatly when I moved to the town we live in now. There are Oriental restaurants, but the food left much to be desired. After several months of fighting an overwhelming craving, I decided to make it at home. It was delicious and even healthier because it was not fried in lots of oil.

My recipe is very similar to yours although I like to add bean sprouts to the pan.

You recipe is excellent. Thank you so much for sharing it with us.

Kalyn- You rock!

Kalyn said...

Shirley, it's delicious and easy to make gluten-free I think (not sure about the Oyster sauce?)

CJ, thanks! (You too!) I do remember having bean sprouts in it when I get it in a Chinese restaurant.

nettlenomad said...

Coming out the closet by commenting, but I wanted to express a little appreciation for your recipes and ideas - always so spot on and true to their ingredients..
Thanks!

Anonymous said...

My mom used to make egg foo yung when I was a kid! I haven't had it in years, but your recipe looks delicious.

Kalyn said...

Nettlenomad, thanks! So nice to hear you are enjoying the blog.

I don't remember my my mom ever making Egg Foo Yung, lucky you!

Tarrant said...

That looks and sounds delicious. My mother apparently likes Egg Foo Young (even though I never remember her ordering it when I was a child) and I have been looking for a lighter version than what the place at the corner sells.

By the way-you should read The Fortune Cookie Chronicles which talks about Chinese food in America vs Chinese food. Quite an interesting read, if you haven't already read it.

Kalyn said...

Tarrant, I think lots of restaurant versions of this dish are deep fried, so even though it's not that low in fat, this would definitely be lighter. (Love the deep fried version too though!) Sounds like an interesting book, thanks for the recommendation.

Lisa (Homesick Texan) said...

When I was learning to play piano, one of the songs I practiced on was called "Egg Foo Young." I loved that song because it was catchy, but I never got around to trying the dish. Can't wait to make your version of it, especially as it looks so versatile!

Kalyn said...

Lisa, that's funny! (I took piano lessons but never practiced and didn't really learn to play, duh.) This recipe was great, and I think you could use about any vegetable in it.

Mei Teng said...

Pardon me but I thought egg foo yung is an authentically Chinese dish. Delicious looking.

Kalyn said...

Mei, I do think Egg Foo Yung is an authentically Chinese Dish it's just I'm not sure that this recipe for it is the way it's actually made in China!

Susan from Food Blogga said...

I'm not sure I even like egg foo young, but after seeing your photos and reading your post, I think I do!

Kalyn said...

Susan, it was absolutely delish! I'm betting you would like it.

Cookin' Canuck said...

It's like a Chinese frittata - love it! I am emailing this to myself and making it the next time my husband is out of town (mushrooms are a no-go in his book).

Kalyn said...

Dara, it was so simple and good. I think you could also use other veggies and skip the mushrooms.

Kevin said...

This is the first that I have heard of egg foo yung and it sounds like it would make for a really tasty breakfast!

Kalyn said...

Kevin, I'm guessing this would be good any time of day, but I've usually had it as part of a Chinese dinner here.

Willa said...

I didn't like Egg Foo Yung as a child, but have grown to enjoy it as an adult. I like it when they put a brown gravy on it- surely NOT a chinese accent! I'll be trying this this weekend- I can't wait.
Willa

Kalyn said...

Willa when we get it from our favorite Chinese restaurant it has brown gravy, but I liked this version just as much.

Dishes Lids said...

That's a wonderful looking dish. The distinction you make between Chinese food and Chinese-American food was interesting. Thanks for posting.

Jeneen said...

Kalyn, made this tonight for dinner and I have to say it was very good. Went together well too. I served it on a bed of sauted cabbage. I had 1/4, my husband had 1/2 and is taking the other 1/4 for lunch. Perfect.
Thanks, Jeneen

Kalyn said...

Jeneen, so glad you liked it! I loved this recipe too.

treetopstudio said...

Kalyn, this was FABULOUS. Thank you so much for sharing this recipe. I bookmarked it months ago when you first posted it, thinking "that's so weird that I have to try to it." (I've never heard of Egg Foo Yung) Well, I finally did make it tonight, and my husband and I both devoured it. We had to exercise a lot of self control to leave leftovers. It was EXCELLENT and so easy. I used leftover meat from a rotisserie chicken, which worked great (actually, it was what was left on my chicken after I used it to make your Quinoa Chicken & Broccoli Casserole recipe last night).

Kalyn said...

Wasn't this just the greatest, and so easy to make. So glad you liked it!

Jenna Tintera said...

Thanks for this! I make something similar with broccoli coleslaw and mushrooms - no chicken. It gives it a crunchy thinner texture which I love! I agree the sesame oil makes the dish.

Kalyn Denny said...

Jenna, love the idea of using broccoli coleslaw to make this. (Brilliant!)

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