This recipe was based down from my mom. It’s a really good recipe, and my husband had never had it, so I had to make it for him. While Egg Foo Young is usually served in nice pancake form, I decided to make it into more of a scramble (because I’m lazy on the weekend).
RECIPE: Egg Foo Young
Makes 3 Servings
Cast iron pan
3/4 Cup Chicken Stock
1 Tablespoon Soy Sauce
2 teaspoons Corn Starch
1 teaspoon Robust Molasses
Broccoli (I used frozen, but it was just so sad looking)
1) Begin by dicing up the raw chicken.
2) Add the chicken to a warm cast iron pan and season with a drizzle of sesame oil, some chicken broth, and a dash of salt and pepper.
3) In a pot, whisk together the chicken stock, soy sauce, and corn starch. Place on medium low heat and then add the molasses.
4) When the chicken is done, set it to the side to cool a bit.
5) Crack the eggs into a medium sized mixing bowl.
6) Using a clean cutting board and knife, slice up the scallions.
7) Use a fork to scramble the eggs a bit, and then add the chicken and scallions. If you want a hint of spice, chop up and add a tien tsin pepper.
8) Portion out the egg and chicken mixture into a hot cast iron pan, using a spatula to ensure the mixture cooks evenly without over cooking.
9) Serve the scrambled Egg Foo Young with sauce over top and a side of broccoli. If you have extra sauce, pour it over the sad frozen steamed broccoli.