Chicken Egg Foo Yung with Mushrooms and Green Onions

By lgove

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)

Preparation

Step 1

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!