Simple Way to Make Super Quick Homemade Ed's Chicken Egg Foo Yung

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Award-winning Ed's Chicken Egg Foo Yung. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ed's Chicken Egg Foo Yung, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ed's Chicken Egg Foo Yung delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 cook it.

I've searched many Egg Foo Yung recipes and combined ingredients and methods to derive this chicken recipe. I LOVE Egg Foo Yung and I think this recipe stacks up against order-out recipes. (1 cup of diced shrimp can be substituted for chicken for a delicious Shrimp Egg Foo Yung.) (Great Value ingredients are the Walmart brand.) Recipe makes about 10-11 patties (5-6 inches each). I fry 1 pattie at a time in a small fry pan but more patties can be fried at a time with a large fry pan. Oil in pan should be about 1/8 in thick.

Ingredients and spices that need to be Take to make Ed's Chicken Egg Foo Yung:

1. 2 cans La Choy Bean Sprouts (from Walmart) about 15 oz ea
2. 1 (4 ounce) can Great Value Mushrooms (pieces & stems)
3. 7 large eggs
4. 1/2 cup corn starch
5. 3 chicken flavored bullion cubes
6. 1 large chicken breast (no skin)
7. 1/2 medium onion (thinly sliced, then chopped a little)
8. 3/4 cup finely chopped celery
9. 1/3 cup I Can't Believe It's Not Butter
10. 1/3 tsp garlic powder
11. 1/3 tsp sea salt
12. 2 1/2 cups water
13. 1/2 cup water
14. (You can substitute 4 oz canned water chestnuts for mushrooms.)
15. 1/2 tsp soy sauce

Instructions to make to make Ed's Chicken Egg Foo Yung

1. Cook chicken and use stock:
2. In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered)
3. Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two.
4. Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away.
5. To make gravy:
6. Dissolve bouillon cubes in chicken stock (medium heat).
7. Add soy sauce
8. 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.
9. Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties)
10. (To make extra gravy later, follow the same method with or without using chicken stock.)
11. To make egg foo yung patties:
12. Dice chicken into small cubes
13. Thinly slice onion and chop a little
14. Drain mushrooms. Apply hand pressure in strainer.
15. Finely chop mushrooms
16. Drain bean sprouts. Apply hand pressure in strainer
17. Melt butter in microwave
18. In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix.
19. Pre-heat fry pan to medium heat (I use a small fry pan)
20. 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.
21. Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer.
22. 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.
23. 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.

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