Ed's Chicken Egg Foo Yung
Ed's Chicken Egg Foo Yung

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ed's chicken egg foo yung. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ed's Chicken Egg Foo Yung is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Ed's Chicken Egg Foo Yung is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have ed's chicken egg foo yung using 15 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Ed's Chicken Egg Foo Yung:
  1. Prepare 2 cans La Choy Bean Sprouts (from Walmart) about 15 oz ea
  2. Prepare 1 (4 ounce) can Great Value Mushrooms (pieces & stems)
  3. Prepare 7 large eggs
  4. Make ready 1/2 cup corn starch
  5. Prepare 3 chicken flavored bullion cubes
  6. Get 1 large chicken breast (no skin)
  7. Get 1/2 medium onion (thinly sliced, then chopped a little)
  8. Get 3/4 cup finely chopped celery
  9. Make ready 1/3 cup I Can't Believe It's Not Butter
  10. Take 1/3 tsp garlic powder
  11. Prepare 1/3 tsp sea salt
  12. Take 2 1/2 cups water
  13. Prepare 1/2 cup water
  14. Prepare (You can substitute 4 oz canned water chestnuts for mushrooms.)
  15. Prepare 1/2 tsp soy sauce
Instructions to make Ed's Chicken Egg Foo Yung:
  1. Cook chicken and use stock:
  2. In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered)
  3. Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two.
  4. Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away.
  5. To make gravy:
  6. Dissolve bouillon cubes in chicken stock (medium heat).
  7. Add soy sauce
  8. Mix corn starch in ½ cup water. Then gradually introduce corn starch to the iquid to a desired gravy consistency. (I prefer a thicker gravy.) Discard unused corn starch.
  9. Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties)
  10. (To make extra gravy later, follow the same method with or without using chicken stock.)
  11. To make egg foo yung patties:
  12. Dice chicken into small cubes
  13. Thinly slice onion and chop a little
  14. Drain mushrooms. Apply hand pressure in strainer.
  15. Finely chop mushrooms
  16. Drain bean sprouts. Apply hand pressure in strainer
  17. Melt butter in microwave
  18. In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix.
  19. Pre-heat fry pan to medium heat (I use a small fry pan)
  20. Before making each pattie, hand mix bean sprout mixture so that liquid on bottom is spooned over the top. Then spoon mixture to form 5-6 inch pattie.
  21. Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer.
  22. Cook white rice. Use 2 times the water to the amount of rice. Bring water to boil before adding rice. Reduce heat to low heat, cover pot, and cook rice for 15 minutes. Turn off heat and keep rice covered for 15 more minutes.
  23. Serve rice and 1-2 patties per person. Cover rice and patties with gravy, then serve. Can be served with soy and/or duck sauce as a condiment.

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