date: 2020-09-15T13:42:55.043Z image: https://img-global.cpcdn.com/recipes/9c94c076728134ba/751x532cq70/eds-chicken-egg-foo-yung-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9c94c076728134ba/751x532cq70/eds-chicken-egg-foo-yung-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9c94c076728134ba/751x532cq70/eds-chicken-egg-foo-yung-recipe-main-photo.jpg author: Ruby Collier ratingvalue: 4 reviewcount: 49819 recipeingredient: - "2 cans La Choy Bean Sprouts from Walmart about 15 oz ea" - "1 (4 ounce) can Great Value Mushrooms pieces stems" - "7 large eggs" - "1/2 cup corn starch" - "3 chicken flavored bullion cubes" - "1 large chicken breast no skin" - "1/2 medium onion thinly sliced then chopped a little" - "3/4 cup finely chopped celery" - "1/3 cup I Cant Believe Its Not Butter" - "1/3 tsp garlic powder" - "1/3 tsp sea salt" - "2 1/2 cups water" - "1/2 cup water" - " You can substitute 4 oz canned water chestnuts for mushrooms" - "1/2 tsp soy sauce" recipeinstructions: - "Cook chicken and use stock:" - "In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered)" - "Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two." - "Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away." - "To make gravy:" - "Dissolve bouillon cubes in chicken stock (medium heat)." - "Add soy sauce" - "Mix corn starch in ½ cup water. Then gradually introduce corn starch to the iquid to a desired gravy consistency. (I prefer a thicker gravy.) Discard unused corn starch." - "Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties)" - "(To make extra gravy later, follow the same method with or without using chicken stock.)" - "To make egg foo yung patties:" - "Dice chicken into small cubes" - "Thinly slice onion and chop a little" - "Drain mushrooms. Apply hand pressure in strainer." - "Finely chop mushrooms" - "Drain bean sprouts. Apply hand pressure in strainer" - "Melt butter in microwave" - "In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix." - "Pre-heat fry pan to medium heat (I use a small fry pan)" - "Before making each pattie, hand mix bean sprout mixture so that liquid on bottom is spooned over the top. Then spoon mixture to form 5-6 inch pattie." - "Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer." - "Cook white rice. Use 2 times the water to the amount of rice. Bring water to boil before adding rice. Reduce heat to low heat, cover pot, and cook rice for 15 minutes. Turn off heat and keep rice covered for 15 more minutes." - "Serve rice and 1-2 patties per person. Cover rice and patties with gravy, then serve. Can be served with soy and/or duck sauce as a condiment." categories: - Recipe tags: - eds - chicken - egg katakunci: eds chicken egg nutrition: 265 calories recipecuisine: American preptime: "PT19M" cooktime: "PT33M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, ed's chicken egg foo yung. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Ed's Chicken Egg Foo Yung is one of the most popular of current trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Ed's Chicken Egg Foo Yung is something which I have loved my entire life. They are fine and they look fantastic. Shows how to fry your egg foo young like Chinese restaurants do. Egg foo young is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. To get started with this particular recipe, we must prepare a few components. You can cook ed's chicken egg foo yung using 15 ingredients and 23 steps. Here is how you can achieve that. ##### The ingredients needed to make Ed's Chicken Egg Foo Yung: 1. Make ready 2 cans La Choy Bean Sprouts (from Walmart) about 15 oz ea 1. Prepare 1 (4 ounce) can Great Value Mushrooms (pieces & stems) 1. Make ready 7 large eggs 1. Make ready 1/2 cup corn starch 1. Get 3 chicken flavored bullion cubes 1. Take 1 large chicken breast (no skin) 1. Take 1/2 medium onion (thinly sliced, then chopped a little) 1. Get 3/4 cup finely chopped celery 1. Prepare 1/3 cup I Can't Believe It's Not Butter 1. Take 1/3 tsp garlic powder 1. Make ready 1/3 tsp sea salt 1. Prepare 2 1/2 cups water 1. Get 1/2 cup water 1. Prepare (You can substitute 4 oz canned water chestnuts for mushrooms.) 1. Make ready 1/2 tsp soy sauce Chicken Egg Foo Young is the perfect Chinese take-out remake using only four ingredients! If you love eggs and you love Be sure to watch our Chicken Egg Foo Young recipe video shown above if you have questions on any of the steps in the recipe. Cooking spray, egg whites, and chicken tenderloin meat make this version of egg foo young so light it almost floats away, and it's ready in only a few minutes. Reviews for: Photos of Lighter Chicken Egg Foo Young. ##### Instructions to make Ed's Chicken Egg Foo Yung: 1. Cook chicken and use stock: 1. In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered) 1. Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two. 1. Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away. 1. To make gravy: 1. Dissolve bouillon cubes in chicken stock (medium heat). 1. Add soy sauce 1. Mix corn starch in ½ cup water. Then gradually introduce corn starch to the iquid to a desired gravy consistency. (I prefer a thicker gravy.) Discard unused corn starch. 1. Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties) 1. (To make extra gravy later, follow the same method with or without using chicken stock.) 1. To make egg foo yung patties: 1. Dice chicken into small cubes 1. Thinly slice onion and chop a little 1. Drain mushrooms. Apply hand pressure in strainer. 1. Finely chop mushrooms 1. Drain bean sprouts. Apply hand pressure in strainer 1. Melt butter in microwave 1. In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix. 1. Pre-heat fry pan to medium heat (I use a small fry pan) 1. Before making each pattie, hand mix bean sprout mixture so that liquid on bottom is spooned over the top. Then spoon mixture to form 5-6 inch pattie. 1. Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer. 1. Cook white rice. Use 2 times the water to the amount of rice. Bring water to boil before adding rice. Reduce heat to low heat, cover pot, and cook rice for 15 minutes. Turn off heat and keep rice covered for 15 more minutes. 1. Serve rice and 1-2 patties per person. Cover rice and patties with gravy, then serve. Can be served with soy and/or duck sauce as a condiment. Cooking spray, egg whites, and chicken tenderloin meat make this version of egg foo young so light it almost floats away, and it's ready in only a few minutes. Reviews for: Photos of Lighter Chicken Egg Foo Young. Succulent chicken omelettes with crunchy wood ear mushrooms, bean sprouts, smothered in an oyster and rice wine sauce. Served with garlic bok choy The egg also bubbles up and crisps nicely in the oil. The downside is that you can only fry one omelette at a time. So that's going to wrap this up for this special food ed's chicken egg foo yung recipe. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!