Old-Fashioned Egg Fu Yung

Name: Old-Fashioned Egg Fu Yung (廣東蓉蛋)
Yield: Serves 2 to 4.
Cuisine: Chinese
Ingredients: 1 cup finely diced cooked chicken; ½ cup finely diced onions; 1 tablespoon cornstarch dissolved in 3 tablespoons water and 2 teaspoons sesame oil; 1 teaspoon salt; ¼ cup sliced fresh or canned mushrooms; ¼ cup defrosted frozen peas or fresh, parboiled 3 minutes; ½ cup fresh bean sprouts; 4 eggs, well beaten; ⅛ teaspoon black pepper; 3 cups oil; Sprinkling black pepper; 1 tablespoon dry sherry; 2 to 3 teaspoons light soy sauce; 1¼ cups chicken or meat stock

廣東蓉蛋

Preparation info

Serves
2 to 4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

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.

Ingredients

Brown sauce

1¼ cups chicken or meat stock
1 tablespoon dry sherry

Asia
China
Side dish

Method

Preparations

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