Chicken Egg Foo Young with Garlic Gravy
This recipe makes classic, takeout-style Chicken Egg Foo Young with a rich, smooth garlic gravy. I focused on keeping the patties tender while making the garlic gravy rich and smooth.
Equipment
- Skillet
Ingredients
Egg Foo Young Patties
- 2 cups cooked chicken breast, finely chopped
- 4 large eggs
- 1/2 cup bean sprouts
- 1/4 cup green onions, sliced
- 1 pinch salt and pepper to taste
Garlic Gravy
- 1.5 cups chicken broth
- 1 tbsp soy sauce (low sodium)
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water for slurry
- 1 clove garlic, minced
Instructions
- Whisk the eggs with salt and pepper in a bowl.
- Stir the cooked chicken, bean sprouts, and green onions into the egg mixture.
- Heat oil in a skillet over medium heat. Pour the egg mixture into the skillet to form patties. You may need to cook these in batches.
- Cook the patties until they are golden brown on both sides. Remove them from the skillet and keep them warm.
- For the gravy, combine the chicken broth, soy sauce, minced garlic, and sesame oil in a small saucepan. Simmer over medium heat.
- Stir the cornstarch and water mixture (slurry) into the simmering broth. Cook, stirring constantly, until the gravy thickens.
- Spoon the garlic gravy over the warm Egg Foo Young patties and serve immediately.
Notes
This dish appeals to fans of classic takeout-style comfort meals. Hanna Foster is an Adaptation Specialist at Recipes by Betty.