Chicken Fu Yung Sauce for Vegetables


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By Irene Kuo

Published 1977

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This is a sauce version of that northern specialty Fu Yung Chicken. The scraped chicken, in lesser quantity, is blended into stock instead of being stir-fried. The sauce is only briefly stir-fried with the chosen vegetable at the end of its cooking time. With a little minced Smithfield ham sprinkled on top, this creamy sauce lends elegance to many vegetables, such as peas, lima beans, cauliflower, broccoli, and asparagus.