Egg Fu Yung

TO MARINATE THE CHICKEN: Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate 15 minutes. TO MAKE THE SAUCE: Mix 4 tablespoons cornstarch and 3 tablespoons water in sauce pan until smooth. Gradually mix in chicken broth, Chicken fat (or butter), soy sauce, and bouillon granules. Bring to a boil stirring constantly. Let boil for about 1 minute; reduce heat and keep warm TO PREPARE THE CHICKEN: Heat oil to 375 degrees F. Beat together 3 tablespoons cornstarch, flour, baking powder, egg and 1 tablespoon water until smooth. Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown. Drain chicken on paper towels. TO SERVE: Cut cooked chicken into strips, put on a bed of shredded lettuce. Sprinkle with almonds and green onion, spoon on sauce and serve with fried rice and egg roll.
Egg Fu Yung
Egg Fu Yung

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • TO

    MARINATE THE CHICKEN:

  • 1/2 15

    with 1/2 teaspoon salt and sherry and marinate 15 minutes.

  • TO

    MAKE THE SAUCE:

  • TO

    PREPARE THE CHICKEN:

  • to 375

    to 375 degrees F.

  • 3 1 5-7

    tablespoons cornstarch, flour, baking powder, egg and 1 tablespoon water until smooth. Coat chicken with batter and cook 5-7 minutes in hot oil until golden brown. Drain chicken on paper towels.

  • TO

    SERVE:

  • Cut cooked chicken into strips, put on a bed of shredded lettuce. Sprinkle with almonds and green onion, spoon on sauce and serve with fried rice and egg roll.

Directions

Deep Fried Version 1. Bring the broth to a boil in a saucepan. Add the soy sauce, wine and pepper. Turn down the heat. Give the cornstarch mixture a stir and gradually pour it into the broth while stirring constantly until the sauce thickens. Add the sesame oil and stir once more. Keep the sauce warm. 2. Combine the meat, vegetables, eggs, salt and pepper and mix well. 3. Heat a wok and add the 2 cups corn oil. When the oil is very hot, about 350 deg F., ladle in one fourth of the egg mixture. The egg will float; as it sets, ladle in another fourth of the mixture. Continue until you have 4 omelets frying. Deepfry the omelets until the bottoms are lightly browned, then turn them over and brown the other side. Use 2 spatulas to remove each omelet from the wok, pressing lightly to squeeze out some of the excess oil. Place on a serving platter. Reheat the sauce until hot, stirring once or twice. Pour the sauce over the omelets and serve. Stir Fried Version 1. Heat a wok over medium heat until hot. Add 2 tablespoons corn oil. Add the meat and vegetables. Stir fry a few seconds and add the salt and pepper. Continue to stir fry for 2 minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly. Clean out the wok. 2. In a large mixing bowl, combine the beaten eggs with the meat and vegetable mixture. 3. Reheat the Wok. When the oil is very hot, pour in the egg mixture. use a spatula to push the mixture back and forth as the eggs set. Flip portions of the egg mixture over so that it browns slightly on the outside, and turn offthe heat while the egg mixture is still soft on the inside. Serve hot.

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