Recipe: Homemade Ed's Chicken Egg Foo Yung

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Ed's Chicken Egg Foo Yung -

Start your time off proper with egg recipes that are both nutritious and warming. These egg-cellent concepts work for all the things from fast weekday breakfasts to lazy weekend mornings, and even special-occasion brunches. From classics like scrambled eggs and omelets to flavor-packed breakfast burgers and avocado toasts, these recipes are assured to upgrade your morning. Here's The Best Ed's Chicken Egg Foo Yung Recipes.

Ed's Chicken Egg Foo Yung You can have Ed's Chicken Egg Foo Yung using 15 ingredients and 23 steps.

Ed's Chicken Egg Foo Yung Ingredients

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

Ed's Chicken Egg Foo Yung step by step

  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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How to Make Simple Ed's Chicken Egg Foo Yung -

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