Chicken Egg Foo Young

Chicken Marinade

• 150 g5.3 oz chicken breast, sliced
• 5 ml1 tsp soy sauce
• 10 ml2 tsp water
• 1 g1/4 tsp sugar
• 1 ml1/4 tsp baking soda
• 5 ml1 tsp cornstarch
• 1 ml1/4 tsp white pepper powder
• 5 ml1 tsp oil

Vegetables

• 2 cloves2 cloves garlic, minced
• 2 stalks2 stalks green onion, chopped (stem and leafy parts separated)
• 100 g31/2 oz onion, thinly sliced
• 100 g31/2 oz mung bean sprouts

Egg Batter

• 33 large eggs
• 15 ml1 tbsp cornstarch
• 10 ml2 tsp water
• 1 g1/4 tsp salt
• 1 ml1/4 tsp white pepper powder

Gravy

• 273 g1 cup unsalted chicken broth
• 15 ml1 tbsp soy sauce
• 1 g1/4 tsp sugar
• 10 ml2 tsp cornstarch
• 30 ml2 tbsp water
• 5 ml1 tsp sesame oil

Instructions

1. 1 Slice chicken breast and marinate with soy sauce, water, sugar, baking soda, cornstarch, white pepper powder, and oil. Mix evenly and set aside. Mince garlic, separate green onion stems from leafy tops, slice onion into thin strips, and rinse bean sprouts. In a small bowl, whisk together the cornstarch and water for the egg batter until fully dissolved (mixture will be thick). In a separate bowl, mix cornstarch and water for the gravy (this mixture will be thinner). Crack eggs into a large bowl, beat well, then stir in the thick cornstarch mixture, salt, and white pepper powder.
2. 2 Heat oil in a pan over medium-high heat. Add marinated chicken and spread it out, then add the green onion stem pieces and let them sizzle alongside the chicken. Pan-fry until the chicken is almost fully cooked, then add garlic, onion, and bean sprouts. Stir-fry until the chicken is fully cooked and the vegetables are just tender but still slightly crisp. Transfer everything immediately into the egg batter. Season with an additional pinch of white pepper powder and salt, add the leafy green onion pieces, and mix evenly.
3. 3 Heat a little oil in the pan over medium-high heat. Using a ladle, scoop portions of the egg foo young batter into the pan to ensure uniform size. Pan-fry each patty until the bottom is golden brown, then flip and fry the other side until golden brown. Remove from the pan and repeat with remaining batter.
4. 4 Pour chicken broth into the pan over medium-high heat. Add soy sauce and sugar, stir to combine, and bring to a vigorous boil. While stirring, slowly pour in the cornstarch and water mixture until the broth thickens into a gravy. Remove from heat and stir in sesame oil. Pour gravy over the egg foo young immediately before serving. Serve with steamed rice.