Walmart Chinese Cooking (Chicken Egg Foo Yung Old Style) Walmart Chicken Recipe 3 of 7

Date: 2024-07-31 01:56:32

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Today’s recipe is Chicken Egg Foo Yung, using cooked Walmart roast chicken. This is the old style recipe similar to the egg foo yung served at my grandfather’s restaurant the “New Look Cafe” and later at my dad’s restaurant “Lim’s Inn Restaurant” and other restaurants. The cost of this recipe is about $1.50 to $2.00, certainly cheaper than take-out from a Chinese restaurant.

I’ve updated the original Chicken Egg Foo Yung Recipe by stir frying the ingredients rather than boiling them in the original recipe. I also stir fry ginger for added flavor to the egg foo yung. I also show you some added tips to make a more delicious egg foo yung.

Although this recipe uses Walmart roast chicken, you can use other kinds of chicken. You can also use other koinds of toppings, such as shrimp, pork, beef or whateveryou like. Also in this recipe, I’ll show you how to make Chinese gravy. The original recipes included gravy but you can omit the gravy if you like. Recipe is below:

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CHICKEN EGG FOO YUNG RECIPE (Recipe for 2 servings)

To Make Egg Foo Yung:

6 eggs (3 eggs per serving)
2 celery stalks chopped
1 onion chopped
1 to 2 teaspoon ginger chopped
1/2 cup shredded chicken
2 cups beansprouts (optional)
3 + 7 tablespoons cooking oil

Preheat a frying pan or wok. Add 3 tablespoons cooking oil. Add ginger and briefly stir fry. Add celery and onions. Continue to stir fry briefly and then add beansprouts and chicken. Do final brief stir fry. Remove ingredients and put into a dish. Let ingredients cool for 1 hour or more.

Add 3 eggs to 1/2 of the ingredients in the dish and beat the eggs in.
Wipe down the frying pan or wok and reheat. Add 7 tablespoons. of coking oil to pan. When pan starts to smoke, add egg foo yung mixture. Let the egg foo yung grill for 2 to 3 minutes or more. Flip over egg foo yung and cook on other side for 2 to 3 minutes. Flip over and cook on both sides for more cooked egg foo yung. I l;ike mine still runny in the middle. Set the egg foo yung on a nice plate.

To Make Gravy

Put 1/2 to 3/4 cup chicken broth in a wok or pan. If you don;t have chicken broth, use water instead. If you have chicken base or bullion, add 1 tablespoon or equivalent into wok or pan.
Add 1 to 2 tablespoons light soy sauce, 1/2 to 1 tablespoon dark soy sauce for color. I put 1 to 2 tablespoons of my favorite sauce, Chinese oyster sauce. Mix 1 tablespoon cornstarch into 1/3 cup water to form a slurry. Add slurry thicken the gravy. You may need or less of the slurry to reach the desired thickness. Pour gravy over the egg foo yung. Serve with hot steamed rice if you like. Enjoy!