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Egg Fou Yung
For each service, beat 1 egg with 1 tablespoon water, little salt and pepper. Cut 1 small onion very fine, cook 3 minutes in 2 tablespoons fat. Add 1/4 cup bean sprouts (canned) in small pieces, 1/2 cup raw chicken, stir until meat is cooked through.
Put 1 teaspoon fat in small omelet pan, when hot put in 2 tablespoons of the egg mixture, shake it around in pan and cover it with two tablespoons of the chicken mixture, then with the rest of the egg mixture. Cook slowly till brown underneath, turn like pancake and brown other side. Serve with Fou Yung Sauce.
A single-serving pancake omelet, written to be multiplied across a table of guests. The proportions are per person, which is why the quantities look so small.
- The chicken must be cooked before it meets the eggCooking the chicken -- The recipe already has the chicken cooked through with the onion and sprouts before it goes into the egg ("stir until meat is cooked through"). Help that along: dice it no larger than 1/4 inch and stir-fry until firm and opaque all the way through, 4 to 5 minutes, rather than relying on the brief browning of the omelet.
- "Fat"In this period that means lard, bacon drippings or vegetable shortening. Peanut or another neutral oil with a high smoke point behaves the same way and is what most cooks will reach for.
- Egg volumeOne beaten egg with a tablespoon of water yields roughly 4 tablespoons. Two tablespoons go down first, then the filling, then "the rest" — about another 2 tablespoons, enough to coat the top thinly but not to seal it. Expect a loose, open-faced pancake, and lift the edges with a spatula to let the runny egg go underneath.
- Canned bean sproutsDrain and rinse them well — the canning liquid is metallic. Fresh mung bean sprouts are widely available now and need only 30 seconds in the pan; add them at the end so they keep some snap.
- Pan and heatA 6-inch nonstick or well-seasoned skillet is the right size for one egg. "Cook slowly till brown" means medium-low, about 2 to 3 minutes a side; higher heat browns the outside before the egg sets in the middle.
- Turning itThese pancakes are fragile. Slide the omelet onto a plate, invert a second plate over it and flip, then return it to the pan — steadier than a spatula flip.
- Fou Yung SauceThe sauce is referenced but not given here. Versions of this gravy are generally chicken stock thickened with cornstarch and darkened with soy sauce, sometimes with a little sugar; any current egg foo young gravy recipe will suit.
- Yield and scalingOne egg makes one pancake, one serving. For a party, cook the chicken and onion filling in a single batch and portion it out, but beat and fry the eggs one serving at a time.