Egg Foo Yong(Paper)

1. 1

   Brown chicken lightly in butter and add bean sprouts, onion, celery and green pepper.

2. 2

   Cover and cook until onion is transparent. Cool slightly.

3. 3

   Spoon chicken into beaten eggs, straining them free of liquid.

4. 4

   Add salt. Mix thoroughly.

5. 5

   Pour 1/2 cup of mixture into hot fat about 1/2-inch deep.

6. 6

   Flatten each cake to 1/2-inch thickness and cook until nicely browned on both sides, turning once.

7. 7

   Drain and serve while hot with sauce.

No additional tips available.