Egg Foo Yung
Leftover chicken can be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful."
Dovetailing Tip: Use the ground chicken cooked on Day 4, and the leftover vegetables from Day 3 to make this quick and easy recipe.
|1 cup||thinly sliced celery|
|1 cup||finely chopped onion|
|1 cup||bean sprouts|
|1/2 cup||diced fresh mushrooms|
|1 cup||chopped cooked chicken (1 pound)|
|1/4 teaspoon||ground black pepper|
|FOO YUNG SAUCE|
|1 1/2 cups||chicken broth|
|1 1/2 teaspoons||white sugar|
|2 tablespoons||soy sauce|
|6 tablespoons||cold water|
|1 1/2 tablespoons||cornstarch|
Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, salt and pepper. Mix together.
Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
To Make Sauce: Heat the chicken broth in a small saucepan until simmering; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve over Egg Foo Yung.