Savory Chicken and Vegetable Egg Foo Young
Experience a delightful twist on a classic Asian dish with our Savory Chicken and Vegetable Egg Foo Young. This easy and satisfying recipe combines fluffy egg pancakes with tender deli chicken, fresh vegetables, and a rich tamari gravy. Perfect for brunch or a light dinner, these pancakes are packed with flavor and nutrients. Serve them hot and enjoy the perfect balance of textures and tastes, ideal for sharing with friends and family.
4
Servings
N/A
Calories
16
Ingredients
Ingredients
eggs
12 (beaten)
deli chicken
4 ounces (thinly sliced)
shiitake mushrooms
4 ounces (stemmed and thinly sliced)
fresh bean sprouts
1 cup (whole)
baby bok choy
1 cup (shredded)
carrot
1/2 cup (shredded)
scallion
1 bunch (thinly sliced)
red bell pepper
1/4 (very thinly sliced)
fresh ginger
1 inch (peeled and grated)
garlic
1 clove (grated)
salt
to taste
black pepper
to taste (freshly ground)
cornstarch
1 tablespoon
chicken stock
1 cup
tamari
1/4 cup
hot sauce
1 teaspoon
Instructions
1
Preheat a griddle or large non-stick skillet over medium heat and lightly coat it with cooking oil.
2
In a large mixing bowl, whisk together the eggs until well combined and frothy.
3
Gently fold in the thinly sliced deli chicken, shiitake mushrooms, fresh bean sprouts, shredded baby bok choy, shredded carrot, thinly sliced scallions, and red bell pepper into the egg mixture.
4
Add the grated ginger and garlic to the mixture, and season with salt and freshly ground black pepper to taste.
5
Using a large spoon, drop approximately 1/2 cup of the egg mixture onto the heated griddle for each pancake. Cook until golden brown and firm, about 2 to 3 minutes per side. Adjust the heat as necessary to prevent burning.
6
While the pancakes are cooking, prepare the gravy: in a small bowl, mix the cornstarch with a splash of chicken stock to create a smooth slurry.
7
In a saucepan, combine the remaining chicken stock, cornstarch slurry, tamari, hot sauce, and additional sliced ginger. Bring to a boil over medium heat and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, approximately 3 minutes. Remove and discard the sliced ginger.
8
Serve two pancakes on each plate, generously drizzled with the warm gravy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken and Vegetable Egg Foo Young?
It is an Asian-inspired dish consisting of fluffy egg pancakes filled with chicken and vegetables, served with a savory tamari-based gravy.
How many eggs are required for this recipe?
This recipe requires 12 beaten eggs.
What type of chicken is used in this Egg Foo Young?
The recipe calls for 4 ounces of thinly sliced deli chicken.
What vegetables are included in the pancakes?
The pancakes contain shiitake mushrooms, fresh bean sprouts, shredded baby bok choy, shredded carrots, scallions, and red bell pepper.
How should the shiitake mushrooms be prepared?
The shiitake mushrooms should be stemmed and thinly sliced before being added to the egg mixture.
How do I prepare the baby bok choy?
The baby bok choy should be shredded into small pieces.
How long do I cook each pancake?
Each pancake should be cooked for about 2 to 3 minutes per side until golden brown and firm.
What is the recommended serving size?
The recipe is designed for 4 servings, typically with two pancakes per plate.
How do I make the gravy for the Egg Foo Young?
The gravy is made by simmering chicken stock, tamari, hot sauce, and ginger with a cornstarch slurry until thickened.
What is a cornstarch slurry?
A slurry is a smooth mixture of cornstarch and a small amount of liquid, in this case, chicken stock, used to thicken the sauce.
Can I use soy sauce instead of tamari?
Yes, you can substitute soy sauce for tamari, though tamari is a common gluten-free alternative.
How do I prevent the egg pancakes from burning?
Cook them over medium heat and adjust the temperature as necessary if they are browning too quickly.
What size should each pancake be?
Each pancake should be made using approximately 1/2 cup of the egg and vegetable mixture.
How is the fresh ginger prepared for the pancake batter?
The fresh ginger should be peeled and grated before being folded into the eggs.
Is there ginger in the gravy as well?
Yes, sliced ginger is added to the gravy for flavor during cooking and then discarded before serving.
What kind of pan is best for cooking these?
A griddle or a large non-stick skillet is ideal for frying the egg pancakes.
Do I need to grease the pan?
Yes, you should lightly coat the griddle or skillet with cooking oil before cooking the pancakes.
How many ingredients are in this recipe?
There are 16 total ingredients including seasonings and the gravy components.
What gives the gravy its spicy flavor?
The recipe includes 1 teaspoon of hot sauce to give the gravy a slight kick.
How should the garlic be added?
One clove of garlic should be grated and mixed directly into the whisked eggs.
What texture should the egg mixture have before adding the vegetables?
The eggs should be whisked until they are well combined and frothy.
How are the scallions prepared?
One bunch of scallions should be thinly sliced for the recipe.
What should I do with the sliced ginger after the gravy thickens?
The sliced ginger should be removed and discarded before the gravy is served.
Is this dish suitable for brunch?
Yes, it is a perfect savory dish for brunch or a light dinner.
What seasonings are added to the egg mixture?
Salt and freshly ground black pepper are added to taste.
How thin should the red bell pepper be sliced?
The red bell pepper should be sliced very thinly to ensure it cooks through within the pancake.
Can this recipe be made vegetarian?
Yes, you can omit the deli chicken and use vegetable stock instead of chicken stock.
How do I know the gravy is ready?
The gravy is ready when it is thick enough to coat the back of a spoon, which takes about 3 minutes of simmering.
What is the primary flavor profile of this dish?
It has a savory, umami flavor profile due to the eggs, mushrooms, tamari, and chicken stock.
How do I serve the finished dish?
Place two pancakes on a plate and generously drizzle them with the warm tamari gravy.