Chicken Egg Foo Young

Name: Chicken Egg Foo Young
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 10½ oz White Rice; 2 tbsp Vegetable Oil; 1¼ lb Chicken Breast; 1¼ cups Chicken Broth; 2 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 1½ tbsp Cornstarch; 6 Eggs; 5½ oz Bean Sprouts; 4 Scallions; ¼ tsp Salt

By Eatpace

Chicken and vegetable omelets are served over rice with a savory brown gravy. Cook the rice while you prepare the chicken and gravy to have everything ready together.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 646; kcal per serving
Protein: 48g; per serving

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Chicken and vegetable egg foo young over rice with brown gravy.

45 min

Method

7 steps 15 min prep · 30 min cook

Prep

Step 1. Bring White Rice and most of the Water to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, heat half the Vegetable Oil in a large nonstick skillet over medium-high heat. Cook Chicken Breast, stirring, until no pink remains, about 6 minutes. Transfer to a plate.
Step 3. Bring Chicken Broth, half the Soy Sauce, and Oyster Sauce to a simmer in a small saucepan. Stir Cornstarch with the rest of the Water, then whisk it in. Simmer until glossy and thick enough to coat a spoon, about 2 minutes.
Step 4. Beat Eggs in a large bowl. Fold in the cooked chicken, Bean Sprouts, Scallions, Salt, and the rest of the Soy Sauce.

Cook

Step 5. Wipe out the skillet and heat the rest of the Vegetable Oil over medium heat. Spoon in half the egg mixture to make separate omelets. Cook until golden underneath, about 3 minutes; flip and cook until set, about 2 minutes.
Step 6. Transfer the omelets to a plate and cook the remaining egg mixture in the same skillet until golden and set, about 5 minutes, flipping halfway through. Reheat the gravy over low heat if needed.

Finish & serve

Step 7. Fluff the rice and divide it among plates. Top with the omelets and spoon the gravy over them.

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Tips

Good to know

Stir the egg mixture before spooning each batch into the skillet so the chicken and vegetables are evenly distributed.

Swap it

For a shellfish-free gravy, use a mushroom-based vegetarian oyster sauce.

Leftovers

Refrigerate the rice promptly in shallow containers with the omelets and gravy, and eat within 3 days.

Good to know

Chicken is safely cooked when its thickest pieces reach 165°F.

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