Chicken Egg Foo Young

4 standard portions

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Ingredients

• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 4 teaspoons cornstarch
• 1 teaspoon peanut oil ((or vegetable oil))
• 2 cloves garlic (, minced)
• 8 oz (225 g) ground chicken
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 6 large eggs
• 1 cup bean sprouts
• 1/2 white onion (, diced)
• 2 green onions (, finely chopped)
• 1/8 teaspoon white pepper powder
• 2 to 6 tablespoons peanut oil ((or vegetable oil) (Footnote 1))

Method

1. Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
2. Heat 1 teaspoon of oil in a small skillet over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
3. Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.
4. Add the ground chicken, cornstarch and 1/4 teaspoon of salt in a medium-sized bowl. Stir to mix well.
5. Heat 1/2 tablespoon of oil in a medium-sized skillet over medium heat until hot. Add the ground chicken. Cook and chop into smaller pieces, until just cooked through, 3 minutes or so. Transfer the chicken to a plate to cool off.
6. Beat together the eggs, bean sprouts, onion, green onions, cooled chicken, and white pepper powder in a bowl until well-combined.
7. Heat 1 to 2 teaspoons of oil in the same small skillet over medium heat until hot. Scoop about 1/2 cup of the egg mixture into the skillet, use the spatula to shape the egg to make a patty. Cook until golden brown, about 2 minutes per side, and repeat with the remaining egg mixture. Transfer the omelet to a serving plate.
8. Spoon the sauce over the omelets. Serve hot as a main with extra gravy on the side.