I have made this dish twice now, and both times have been a knock out. I love egg foo young, and grew up as a staple of our Chinese takeout, but it is very unhealthy. I was looking for a recipe that I could serve to my family that's healthy and flavorful. I made some changes- I only used chicken, which I had grilled earlier with an Asian spiced BBQ sauce, then cooled and chopped it. I think used about 5 thighs. Then for the sauce I used a quart of chicken stock, added one chicken bouillon cube, a shake of Chinese 5 spice ( get a good quality one from your local Asian market) and a shake of fine garlic powder. I also doubled the soy to give it that dark color a d rich flavor..it's best to use low sodium as you're using quite a bit of chicken broth and soy. I simmered that for about 30 mins while cooking the egg foo young, thickening it at the very end. My dad always says the gravy is the secret and the second version I made yesterday, was much more authentic tasting to both him and myself. The omelet recipe is perfect. If you love egg foo young, you'll love this recipe!
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I have made this dish twice now, and both times have been a knock out. I love egg foo young,...