Chicken egg foo young

By deb49

Ingredients

• 1 lb - Boneless Chicken Thighs (cut into bite size pieces)
• 2 TBS - Low Sodium Soy Sauce
• 1/2 - tsp - Sesame Oil
• 2 TBS - Chinese Shaoxing Cooking Wine
• 1 TBS - Corn Starch
• 16 - Eggs
• 1 Cup - Frozen Peas and Carrots
• 1 Cup - Bean Sprouts
• 1 Cup - Mushrooms (chopped into medium pieces)
• 1 Cup - Yellow Onion (chopped into medium pieces)
• 1 TBS - Granulated Garlic
• 1 TBS - Black Pepper
• Gravy
• 4 Cups - Chicken Broth
• 2 TBS - Oyster Sauce
• 2 TBS - Low Sodium Soy Sauce
• 2 TBS - Water
• 2 TBS - Corn Starch

Details

Servings 1
Adapted from wolfepit.blogspot.com

Preparation

Step 1

Combine chicken, 1 TBS soy sauce, sesame oil, Shaoxing wine and corn starch.
Mix well and let marinate in the refrigerator for 20 minutes or a couple hours.
Add 1 TBS vegetable oil to a hot wok and stir fry the chicken in small batches until cooked through, then set aside.
In a large bowl beat eggs until well blended.
Add peas, carrots, bean sprouts, mushrooms, onion, granulated garlic, black pepper and mix well.
In a wok or skillet add 1 tsp vegetable oil over medium heat.
Add egg, meat and vegetable mixture in one cup increments and cook for 3 minutes, flip and cook another 2 minutes or until the egg is set. Continue until all of the mixture is done.
In a medium sauce pan over medium high heat combine, chicken broth, oyster sauce, soy sauce and bring to a boil.
Combine water and corn starch, mix well and add to the sauce pan.
Return the gravy to a boil and it should almost immediately thicken.
Serve egg foo young over steamed rice and top with gravy.
Enjoy!