1/2 lb. boneless, skinless chicken breast, trimmed and cut crosswise into 1/4-inch strips 1 Tbs. plus 1 tsp. soy sauce 1 Tbs. Asian sesame oil 6 large eggs, beaten Kosher salt and freshly ground black pepper 1 Tbs. oyster sauce (preferably Lee Kum Kee) 1 tsp. white vinegar 1/4 cup canola or peanut oil 1/2 red bell pepper, cored, seeded, and very thinly sliced 6 scallions, trimmed and thinly sliced (white and 1 Tbs. green parts kept separate) 3-1/2 oz. fresh shiitake mushrooms, stemmed and thinly slice.
Heat 1 Tbs. of the canola oil in a large (12-inch) nonstick skillet over medium-high heat. Stir the chicken in for two to three minutes, until it loses its raw color. Remove from the pan and place on a plate. Add 1 Tbs. add the scallions and bell pepper whites to the canola oil. Stir the vegetables around and cook for about two minutes, until they start to brown. Add the shiitake, sprinkle with 1/2 tsp. salt, and cook until softened, about 2 minutes. Add the vegetables and chicken to the egg mixture and stir gently to combine. Wipe out the skillet with paper towels. Heat the remaining 2 Tbs. oil over medium-high heat until shimmering hot. Add the egg mixture, reduce the heat to medium, and cook, running a spatula in short, circular motions along the bottom of the pan, until the eggs begin to set, 2 to 3 minutes. Reduce the heat to low and gently press on the eggs with the spatula to flatten them. Cook until the eggs are just firm to the touch, about 2 minutes. Set a large plate over the pan and flip the eggs onto the plate so the bottom faces up. Drizzle with the oyster sauce mixture, sprinkle with the scallion greens, and serve. Serve with stir-fried baby bok choy seasoned with ginger and garlic. (Find the recipe in our label archives on the left hand side of this page. ).
Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us. Trust our smart friend Wendy Brovetto, who was born and raised in New York and is the granddaughter of a farm family in Upstate New York, to make 4 amazing flavors of rustic apple jam. When she did, Croton Trading Co. was born.
Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”
“We source our apples from local NY Orchards — Thompsons Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sisters and I would go on weekly outings with my dad to stock up on apples and cider“
“We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.
Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:
Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.
In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.
American Chinese food fans love foo yung chicken, which is made of fluffy egg foo yung patties filled with chicken, vegetables, and a rich brown gravy. This tasty fusion dish has an interesting history and many regional variations. This article will tell you everything you need to know about foo yung chicken, from where it comes from to how to make it at home.
A Brief History of Foo Yung Chicken
The origins of foo yung chicken can be traced back to 19th century China. Chinese immigrants brought the dish to America in the late 1800s, where it was popularized in Chinese-American restaurants across the country by the early 20th century.
The name “foo yung” comes from the Cantonese words for “flower” and “egg” referring to the way the egg batter puffs up and solidifies into a flower-like shape when fried. The earliest known references to the dish come from 19th century newspaper ads and restaurant menus in cities with large Chinese immigrant populations like San Francisco New York, and Chicago.
Over time, foo yung chicken became a staple menu item in Chinese restaurants nationwide. Each region developed its own spin; for instance, West Coast versions often contain shrimp, while East Coast variants favor pork or beef. The classic brown gravy, however, remains integral to the dish regardless of geographic variations.
How Foo Yung Chicken is Made
Foo yung chicken is basically an egg foo yung omelet with meat and vegetables smothered in a tasty brown gravy. There are a few different ways to make it, but the basic idea stays the same. Here are the key steps involved:
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The egg foo yung batter – Eggs are lightly beaten together with a bit of water or stock and seasonings like soy sauce, salt, and white pepper. A small amount of cornstarch helps bind everything together.
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The fillings – Most recipes call for chopped chicken, plus vegetables like bean sprouts, celery, onions, and mushrooms. Shrimp, pork, beef or tofu can also be used.
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Making an omelet: The batter is poured into hot oil and fried in a round, flat shape. The high heat ensures the exterior gets crispy.
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The gravy: To make a sauce, you whisk chicken or vegetable stock into a slurry of starch. Oyster sauce, sesame oil, soy sauce and spices add flavor.
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Serving – The foo yung patties are dressed with the gravy and garnished with scallions. They’re often served with steamed rice on the side.
Regional Variations of Foo Yung Chicken
Foo yung chicken evolved differently in Chinese restaurants across America, resulting in distinct regional spins:
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West Coast – More apt to contain shrimp, crab meat or lobster. Often served with a red-tinted tomato gravy.
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East Coast – Typically filled just with chicken and vegetables. The gravy leans more savory than sweet.
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Midwest – Gravied dishes are common. Thick, starchy gravies douse foo yung patties.
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Hawaii – Local produce like bok choy and bean sprouts are used. Macadamia nuts occasionally stud the filling.
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China – Fillings vary by region. Hong Kong favors char siu pork. Oysters and radish are added in Fujian.
No matter where you sample foo yung chicken, the comforting blend of egg, protein and veggies blanketed in a flavorful sauce remains satisfying.
Tips for Making Foo Yung Chicken at Home
Recreating the crispy, saucy egg foo yung experience at home is totally doable with a few key tips:
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Use very fresh eggs for the best texture. Older eggs won’t bind as well.
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Don’t overmix the batter or it will get too thin. Just combine until the eggs are barely blended.
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Ensure the oil is very hot before adding batter to the pan. This prevents sticking and sogginess.
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Work in batches for even cooking. Don’t crowd the pan, which lowers the temperature.
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Let the patties rest after frying to allow excess oil to drain off before saucing.
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Make the gravy in advance so it has time to thicken and develop flavor.
Follow these tricks and you’ll be enjoying restaurant-quality foo yung chicken without leaving the house!
Is Foo Yung Chicken Healthy?
Moderation is key, but foo yung chicken can be a relatively balanced meal. Eggs provide protein while veggies like bean sprouts, celery and mushrooms add valuable nutrients. Using leaner meats like chicken breast helps control fat and calories.
When made with minimal oil and lower sodium ingredients, foo yung chicken can deliver protein, vitamins and minerals. But the high-starch gravy does mean higher carbohydrates, so portion sizes matter. Enjoy foo yung chicken as part of an overall healthy diet.
Inspired Ways to Customize Your Foo Yung Chicken
The beauty of foo yung chicken is how adaptable it is to different ingredients and flavors. Don’t be afraid to give this classic dish your own personal spin!
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Swap out the protein – try shrimp, duck, pork or tofu
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Use different vegetables – spinach, zucchini, water chestnuts, etc
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Add aromatics – garlic, ginger, lemongrass, chilies
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Garnish with herbs – cilantro, basil, mint, parsley
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Spice it up – sriracha, chili-garlic sauce, five-spice powder
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Play with flavors – sesame oil, fish sauce, ponzu, hoisin
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Get creative with the gravy – coconut milk, peanut sauce, miso
Put your own stamp on foo yung chicken based on your tastes – the options are endless!
Common Questions About Foo Yung Chicken
If you’re new to foo yung chicken, chances are you have some questions about this unique dish. Here are answers to some often-asked questions:
Is it egg foo young or egg foo yung?
Both spellings are commonly used. Foo yung is the proper romanization from the Cantonese dialect. But egg foo young has become popularized over the years as well.
Do you eat the foo yung patty skin?
Yes, the slightly crispy fried exterior of the patties is part of the experience. The high heat helps the batter brown while keeping the interior soft and egg-like.
Does foo yung chicken need to be deep fried?
Traditionally foo yung patties are deep fried for the lacey exterior. But you can pan fry them in just a bit of oil for a lighter version.
Can I freeze leftover foo yung chicken?
The patties freeze well for up to 3 months. Thaw before reheating and add some extra liquid when warming up the gravy to restore the texture.
Are there vegetarian foo yung recipes?
Absolutely. Substitute tofu, mushrooms or seitan for the chicken. For a vegan gravy, use mushroom or vegetable stock.
The Satisfying Chinese-American Flavors of Foo Yung Chicken
From its Cantonese origins to modern reinventions, foo yung chicken has been a staple of Chinese restaurants for over a century, pleasing generations of diners with its simple, tasty combination of egg, meat and sauce. This iconic dish celebrates the melding of Asian cooking techniques with American ingredients and tastes.
Making foo yung chicken at home lets you savor those flavors while putting your own spin on a comforting classic. Follow the tips above for crispy, flavor-packed egg foo yung every time.
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