Chicken Egg Foo Young

Asians have different dishes using eggs, and egg foo young is a Chinese dish. I like to prepare this dish because it is a perfect way to enjoy a lazy weekend dinner. It is also up to each cook to prepare this dish as a big pancake or smaller one to serve individually.

Ingredients:
4 eggs
1/4 tsp salt
1/4 tsp black pepper
1 tsp soy sauce
2 tsp Shoaxing wine or dry Sherry
1 cup chopped chicken breast (about 1/2 of chicken breast)
2 tbs vegetable oil or coconut oil
1/2 cup bean sprouts
1/2 cup Napa cabbage, cut into thin strips
1/2 cup white onions, roughly chopped
White Sauce
1/2 cup chicken broth
1 tsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tbs Shaoxing wine
1/4 tsp sesame oil
1 tsp cornstarch

Garnish with chopped green onions

Directions:
To make a sauce:
In a saucepan over medium heat, combine all the sauce ingredients. Whisk until the cornstarch dissolves. Bring to a boil. Adjust the seasonings and cook until thickened. Keep the sauce warm.

To make egg foo young:
Blanch the bean sprouts and Napa cabbage. Drain and set aside
Heat oil in a sauté pan over medium heat. Stir fry chicken until court about 7 minutes. Add white onions, stir briefly, and remove.

In a large bowl, lightly beat eggs with salt, pepper, and rice wine. Add cooked chicken, blanched bean sprouts and Napa cabbage and mix well.

Heat oil. Swirl to spread oil over wok. Pour eggs mixture into wok and quickly stir until mixture slightly solidifies.

 Lightly flatten to form a pancake. Cook in a low- low heat setting to prevent the eggs from burning. Hold wok and move in circular motion until egg pancake is golden brown.

 Pour the warm sauce on top and sprinkle with green onions. Serve.