Recipe - Chicken Egg Foo Yung

6 Eggs beaten with:
1 ds Salt and pepper
300 g Chicken fillet meat cut in
strips
1 md Size onion chopped
3 Mushrooms; or so (not
chinese, fresh ones)
1 teaspoon Minced garlic

From: Mimi Ling mimil@otto.bf.rmit.edu.au

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 34 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 12 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.

REC.FOOD.RECIPES ARCHIVES

/EGGS

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