Egg Foo Yung
6 eggs beaten with a dash of salt and pepper
300 g chicken fillet meat cut in strips
1 medium size onions chopped
2 fresh mushrooms
1 teaspoon minced garlic
Season the chicken fillet with a bit of soya sauce, pepper, 2 drops
of sesame seed oil and leave it there for about 10 minutes.
Heat up the wok, add 1 tablespoon of oil, add in the garlic and
then chicken fillet, fry for about 3-4 minutes or until the chicken
is cook and put it aside.
Wash the wok and heat up the wok again. This time add in about 2
tablespoon and add the chopped onions, stir fry for 1-2 minutes
and pour in the eggs in circle , if your wok/frying pan is too
small then split egg into 2 parts and cook separately, add in the
chicken, mushroom, on the eggs. Be careful not to break or it won't
turn out that nice, the secret is the you need more oil so that
the eggs won't stick on the wok.
Once the egg turn slightly brown, then its cooked.
Variation: For seafood foo yung, add in any favourite seafood eg
prawns, scallops, fish bites. other type of foo yung is with char
siew, mince pork.