Old-Fashioned Egg Fu Yung


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

The Old-fashioned Egg Fu Yung, as old as the history of Chinese cuisine in the United States, may not be totally authentic, since in China it is never served with a sauce, but it is delicious and extremely easy to make.


Brown sauce

  • cups chicken or meat stock
  • 1 tablespoon dry sherry



Make the brown sauce: Bring the stock to a simmer in a small saucepan; add the sherry, soy sauce, and pepper. Turn heat low, give the cornstarch mixture a big stir, pour it into the broth, stirring in circular motions until it is thickened and smooth. Turn off the heat, cover, and keep it hot.

Combine the chicken with all the vegetables and seasonings in a large b