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Eggcellent Foo Young


Submitted by Michele Kusma   This delicious recipe is easy to prepare and tastes even better than take-out! Chicken and veggies are folded into seasoned eggs and topped with an authentic homemade sauce for a perfect one-pan meal. Yields 12 pancakes.


Prepare the Broth

1. In a small cup or bowl, stir together 1/2 cup of chicken broth and 1/4 cup of potato starch. Pour the remaining chicken broth in a medium saucepan and bring to a boil on high heat. Allow broth to boil for 5-10 minutes or until reduced by about 1/3. While broth is reducing, cut green tops off of the green onions and set aside. Slice the white part of the green onions into very thin rounds (about 1/3 cup). Cut chicken into bite-size pieces.
2. After the broth has finished reducing, pour starch mixture, 1/2 tablespoon lite soy sauce, and 1/4 teaspoon sesame oil into the reduced broth. Heat on medium-high heat, stirring constantly with a whisk, until it thickens into gravy. Season with salt and pepper, if desired. Reduce heat to low and cover to keep warm.

Prepare the Egg Foo Young

1. In a large non-stick sauté pan, heat 2 tablespoons oil on medium-high heat. Sauté the chicken and the white part of the green onions together in the pan until the chicken is cooked through, about 5-7 minutes.
2. Drain the canned vegetables and place in a large bowl. Add the cooked chicken and onions, 2 teaspoons lite soy sauce, and ¼ teaspoon sesame oil and stir. Add the 8 beaten eggs and stir until all of the ingredients are well combined.
3. Wipe out the same sauté pan and add 1-2 tablespoons oil. Heat pan over medium-high heat until the oil is hot. Pour 1/3 cup batter to make each “pancake”. Depending on the size of the pan, you should be able to cook 2-4 pancakes at a time. Cook and flip the pancakes until they are golden brown on both sides. Use the remaining oil to add to the pan in between batches. Keep finished pancakes warm in a 200 degree F oven until all batches are done. Serve with gravy and green onion tops sliced as a garnish.