Name: Egg Foo Yong
Yield: Serves 4
Cuisine: Chinese
Ingredients: 8 ounces/225 grams boneless, skinless chicken or pork, or a mixture of the two, finely chopped or ground; 2 tablespoons dry sherry or Shaoxing wine; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 8 large eggs; Vegetable oil for frying; 1 teaspoon vegetable oil; 5 tablespoons/72 grams cornstarch; 1 or 2 garlic cloves, roughly chopped; 2 scallions, thinly sliced on the bias; 2 teaspoons sugar; 1 (1-inch/2.5-centimeter) piece ginger, grated; 3 tablespoons soy sauce; 2 cups/480 milliliters Easy Overnight Chicken Stock or store-bought chicken broth; Steamed rice, for serving; 1 (8-ounce/225-gram) can water chestnuts, drained and coarsely chopped; 6 scallions, thinly sliced on the bias; 1 tablespoon toasted sesame oil; 1 carrot, shredded; 1 tablespoon dry sherry or Shaoxing wine; 1½ teaspoons kosher salt; 1½ tablespoons rice wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

I want to extend the notion of omelets and scrambled eggs beyond their customary forms by including this excellent use of blended eggs cooked in a pan. Once you recognize that you can put more than chives and cheese in eggs, there seems to be little that won’t work this way. Here meat and vegetables are blended into the mix to create this quintessential Chinese-American dish.

I have a deep love of the Chinese-American food I ate growing up in Cleveland in the 1970s: diced meat batte

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Ingredients

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