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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Egg Foo Young Recipe

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This recipe for Chicken Egg Foo Young, by , is from Maria's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maria Gould


10 oz boneless chicken thighs
1 T water
1 t soy
2 t cornstarch (divided)
1 T oil
1 1/2 c onion diced
2 cups mung bean sprouts
6 eggs
1/4 t sesame oil
1 chopped scallion
sesame seeds

1 T oil
1 T flour
1/2 t turmeric
1/2 t paprika
1/8 t garlic pwdr
1/8 t onion pwdr
3 cups chicken stock
2 t soy
1 T oyster sauce
1/2 t sesame oil
1/4 white pepper
1/4 c cornstarch
1/4 cup chicken stock

Mixed the cubed chicken with 1 T water until water is absorbed by the chicken. Add 1 t soy ad 1 t cornstarch until well combined and set aside.

Gravy: in a medium pot heat 1 T of oil. Add 1 T flour to make a roux and cook 15-20 seconds. Stir in the turmeric, paprika, garlic powder and onion powder. Let fry 15 seconds and whisk in the chicken stock. Add soy, oyster sauce, sesame oil and pepper. Should be slightly thick.

Mix 1/4 c water with cornstarch. Add to sauce to thicken.

Sear chicken in 1 T oil one minute per side. Remove from pan.diced onion, bean sprouts. Add eggs, sesame oil and 1 t cornstarch. Use a large soup ladle to fold mixture together. Don't over mix. Fry .




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