Egg Foo Young: The Westernized Version

Name: Egg Foo Young: The Westernized Version
Yield: Serves 4
Cuisine: Chinese
Ingredients: 225 g (8 oz) boneless, skinless chicken breasts, cut into 2.5 cm (1 in) cubes; 4 eggs; 115 g (4 oz) fresh water chestnuts, peeled and diced, or 4 pieces canned water chestnuts, diced; ½ teaspoon freshly ground black pepper; 1 egg white; 240 ml (8 fl oz) groundnut oil, or 480 ml (16 fl oz) water (see variation) and 2 tablespoons groundnut oil; 55 g (2 oz) bean sprouts; 2 teaspoons toasted sesame oil; 1 tablespoon cornflour mixed with 2 tablespoons water; 2½ teaspoons salt; 1½ teaspoons toasted sesame oil; ½ teaspoon freshly ground white pepper; 240 ml (8 fl oz) Chinese Chicken Stock or store-brought fresh stock; 2 teaspoons light soy sauce; 1½ tablespoons dark soy sauce; ½ teaspoon salt; 30 g (1 oz) seeded and diced green pepper; 40 g (1½ oz) diced onion; 1 tablespoon coarsely chopped garlic; 40 g (1½ oz) diced fresh tomato; 1 teaspoon cornflour; 55 g (2 oz) diced celery

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Ingredients

225 g (8 oz) boneless, skinless chicken breasts, cut into 2.5 cm (1 in) cubes
1 egg white

Main course

Method

Combine the chicken with the egg white, ½ teaspoon of salt and the cornflour, mixing well, and refrigerate for 20 minutes.

Heat a wok until it is very hot and then add the groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vi