Chicken Egg Foo Yung And Garlic Bok Choy Recipe

Name: Chicken Egg Foo Yung And Garlic Bok Choy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces boneless skinless chicken breast or thigh (see note), cut into 1-inch cubes; 4 tablespoons Shaoxing wine or dry sherry, divided; Kosher salt and freshly ground black pepper; 1 1/2 cups homemade or store-bought low-sodium chicken stock; 2 tablespoons plus 1 teaspoon cornstarch; 3 tablespoons oyster sauce; 1 1/2 tablespoons soy sauce; 1/2 teaspoon white pepper, divided; 6 large eggs; 1 cup bean sprouts; 1 1/2 cup re-hydrated wood ear mushrooms, rinsed and sliced into 1/2-inch ribbons (see note), divided; 1 small onion, diced (about 3/4 cup); 2 large scallions, chopped (1/2 cup), plus extra for garnishing plate; 1 1/4 cups plus 3 tablespoons vegetable oil; 8 cloves garlic, sliced thin; 1 pound baby bok choy, washed but not dried, halved vertically; 4 cups cooked rice to serve on side

Servings: persons

10 ounces boneless skinless chicken breast or thigh (see note), cut into 1-inch cubes
4 tablespoons Shaoxing wine or dry sherry, divided
Kosher salt and freshly ground black pepper
1 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons plus 1 teaspoon cornstarch
3 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper, divided
6 large eggs
1 cup bean sprouts
1 1/2 cup re-hydrated wood ear mushrooms, rinsed and sliced into 1/2-inch ribbons (see note), divided
1 small onion, diced (about 3/4 cup)
2 large scallions, chopped (1/2 cup), plus extra for garnishing plate
1 1/4 cups plus 3 tablespoons vegetable oil
8 cloves garlic, sliced thin
1 pound baby bok choy, washed but not dried, halved vertically
4 cups cooked rice to serve on side

1
In medium bowl, toss chicken pieces with 2 tablespoons rice wine and 1/2 teaspoon salt; set aside.
2
in small bowl, whisk 1/2 cup chicken broth with cornstarch; set aside. In small saucepan over medium heat, whisk remaining cup chicken broth, oyster sauce, remaining 2 tablespoons rice wine, soy sauce, and 1/4 teaspoon white pepper. Bring to simmer and whisk in cornstarch mixture. Bring to boil, gently whisking, until sauce comes to boil and thickens. Season to taste with salt and pepper. Remove from heat and keep warm.
3
In large bowl, whisk eggs with 1/2 teaspoon salt and remaining 1/4 teaspoon white pepper. Toss in bean sprouts, 1/2 cup mushrooms, onions, and scallions.
4
In wok or 10-inch nonstick skillet (see note), heat 2 tablespoons oil over medium heat until shimmering. Add chicken and cook, stirring, until just cooked through, about 5 minutes. Remove chicken with slotted spoon and place on paper towel-lined plate. Add chicken to egg mixture.
5
Add 2 tablespoons oil to wok. When shimmering, ladle approximately a tablespoon of egg mixture liquid into oil (see note). Immediately ladle in about 1/2 cup of egg mixture, including all solids, on top. Fry until the bottom is golden brown, about 30 seconds.
6
Quickly but carefully, flip omelette and cook until golden, about 30 seconds more. Using slotted spoon, transfer omelette to large serving plate.
7
Repeat steps 5 and 6 to form remaining omelets.
8
When omelets are done, cook bok choy. Heat 3 tablespoons oil in wok over high heat until shimmering. Add garlic and cook until pale golden, about 1 minute. Add bok choy, toss to combine, then cover and cook until tender-crisp, about 5 minutes. Stir in wood ear mushrooms and season to taste with salt and pepper.
9
Serve bok choy and omelets with prepared gravy and white rice on the side.

1875

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 ounces boneless skinless chicken breast or thigh (see note), cut into 1-inch cubes, 4 tablespoons Shaoxing wine or dry sherry, divided, Kosher salt and freshly ground black pepper, 1 1/2 cups homemade or store-bought low-sodium chicken stock, and more.

Yes, Chicken Egg Foo Yung And Garlic Bok Choy Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!