Step-by-Step Guide to Make Quick Ed's Chicken Egg Foo Yung

Ed's Chicken Egg Foo Yung.

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ed's chicken egg foo yung. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Ed's Chicken Egg Foo Yung is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They're fine and they look fantastic. Ed's Chicken Egg Foo Yung is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook ed's chicken egg foo yung using 15 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Ed's Chicken Egg Foo Yung:

1. {Make ready 2 cans of La Choy Bean Sprouts (from Walmart) about 15 oz ea.
2. {Make ready 1 (4 ounce) of can Great Value Mushrooms (pieces & stems).
3. {Make ready 7 of large eggs.
4. {Prepare 1/2 cup of corn starch.
5. {Take 3 of chicken flavored bullion cubes.
6. {Get 1 of large chicken breast (no skin).
7. {Make ready 1/2 of medium onion (thinly sliced, then chopped a little).
8. {Make ready 3/4 cup of finely chopped celery.
9. {Make ready 1/3 cup of I Can't Believe It's Not Butter.
10. {Take 1/3 tsp of garlic powder.
11. {Prepare 1/3 tsp of sea salt.
12. {Get 2 1/2 cups of water.
13. {Make ready 1/2 cup of water.
14. {Get of (You can substitute 4 oz canned water chestnuts for mushrooms.).
15. {Prepare 1/2 tsp of soy sauce.

Steps to make Ed's Chicken Egg Foo Yung:

1. Cook chicken and use stock:.
2. In 2 ½ cups water bring chicken to a boil then cook on low for 30 minutes (Keep covered).
3. Refrigerate chicken. Can be handled when cool or put in a sandwich bag and used in a day or two..
4. Keep the chicken stock from the boiled chicken. Can also be refrigerated if not used right away..
5. To make gravy:.
6. Dissolve bouillon cubes in chicken stock (medium heat)..
7. Add soy sauce.
8. Mix corn starch in ½ cup water. Then gradually introduce corn starch to the iquid to a desired gravy consistency. (I prefer a thicker gravy.) Discard unused corn starch..
9. Keep cooked gravy covered and on warm until served. (I make the gravy and rice when close to finishing the patties).
10. (To make extra gravy later, follow the same method with or without using chicken stock.).
11. To make egg foo yung patties:.
12. Dice chicken into small cubes.
13. Thinly slice onion and chop a little.
14. Drain mushrooms. Apply hand pressure in strainer..
15. Finely chop mushrooms.
16. Drain bean sprouts. Apply hand pressure in strainer.
17. Melt butter in microwave.
18. In large bowl, combine bean sprouts, mushrooms, celery, onions, eggs, garlic, salt, and butter. Hand mix..
19. Pre-heat fry pan to medium heat (I use a small fry pan).
20. Before making each pattie, hand mix bean sprout mixture so that liquid on bottom is spooned over the top. Then spoon mixture to form 5-6 inch pattie..
21. Fry pattie(s) 3 minutes on each side. (patties should be golden brown) I set my iPhone timer..
22. Cook white rice. Use 2 times the water to the amount of rice. Bring water to boil before adding rice. Reduce heat to low heat, cover pot, and cook rice for 15 minutes. Turn off heat and keep rice covered for 15 more minutes..
23. Serve rice and 1-2 patties per person. Cover rice and patties with gravy, then serve. Can be served with soy and/or duck sauce as a condiment..

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