Chicken egg foo yung
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Chicken egg foo yung
  Chicken    Eggs  
Last updated 6/12/2012 1:13:46 AM. Recipe ID 42340. Report a problem with this recipe.
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      Title: Chicken egg foo yung
 Categories: Eggs
      Yield: 8 Servings
      6    Eggs beaten with:
      1 ds Salt and pepper
    300 g  Chicken fillet meat cut in
      1 md Size onion chopped
      3    Mushrooms; or so (not
           -chinese, fresh ones)
      1 ts Minced garlic
  From: Mimi Ling 
  Date: 19 May 1995 20:59:25 -0600 1. Season the chicken fillet with a
  bit of soya sauce, pepper, 2 drops of sesame seed oil and leave it
  there for about 10 minutes
  2. Heat up the wok, add 1 tablespoon of oil, add in the garlic and
  then chicken fillet, fry for about 3-4 minutes or until the chicken
  is cook and put it aside.
  3. Wash the wok and heat up the wok again. This time add in about 2
  tablespoon and add the chopped onions, stir fry for 1-2 minutes and
  pour in the eggs in circle , if your wok/frying pan is too small then
  split egg into 2 parts and cook separately, add in the chicken,
  mushroom, on the eggs. Be careful not to break or it won't turn out
  that nice, the secret is the you need more oil so that the eggs won't
  stick on the wok.
  4. Once the egg turn slightly brown, then its cooked.
  Variation: for seafood foo yung, add in any favourite seafood eg
  prawns, scallops, fish bites.  other type of foo yung is with char
  siew, mince pork.
  Basically foo yung if very simple and u can add in any of your
  favourite food into it but in the restaurant, its pretty standard
  with either meat, seafood or vegies.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 42340 (Apr 03, 2005)

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