Hello hi everyone! Today we’re adding to our TV and film hack series with a request that a lot of folks have been asking for, which is a Chinese egg foo young. More specifically, we’ll be taking some inspiration from this comically racist scene from the 1970 disney film “the Aristocats," which was recently pulled from Disney Plus.

For those not familiar, egg foo young is a dish that actually does originate from traditional Chinese cuisine as a sort of “leftover egg scramble” of sorts, where restaurants essentially throw all of their leftover scraps into a wok with some eggs, scramble it like a frittata, and top it with a savory sauce. What a lot of folks might not realize though is that a truly traditional egg foo young is actually deep fried (not scrambled), giving it a much more crispy and fluffy texture than the more commonly found scrambled versions. Hope you try it!

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 2 green onions

  • 1/2 medium sweet white onion

  • 1/4 cup bean sprouts

  • 4 eggs

  • 2 medium chicken thighs

  • corn starch

  • peanut oil

  • kosher salt

  • shaoxing wine

INGREDIENTS (marinade)

  • 2 tbsp soy sauce

  • 1/4 tsp white pepper

  • 1/4 tsp corn starch

INGREDIENTS (gravy)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp shaoxing wine

  • 2 tbsp dark soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp hoisin sauce

  • 2 tbsp doubanjiang

  • 2 cups stock

  • 2 tbsp corn starch slurry

PREP

  • CRUSH and MINCE the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SEPARATE the green onions by whites and greens, slice, set aside

  • LARGE DICE the white onion, set aside

  • WHISK the eggs, then add a pinch of kosher salt, 1 tbsp shaoxing wine, and 1/4 of corn starch

  • LARGE DICE the chicken thigh, then combine with the marinade ingredients, and marinate for 30 minutes

  • COMBINE all gravy ingredients, set aside

  • COMBINE 2 tbsp corn starch with water into a slurry, set aside

  • COMBINE the eggs, marinated chicken, whites of the green onions, white onion, bean sprouts, and set aside

ON THE STOVE

  • HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao

  • ADD chicken to the wok and sear for 2 minutes, flip, and then toss for 1 additional minute

  • ADD garlic and ginger to the wok, and bloom until fragrant (about 15 seconds)

  • REMOVE the chicken mixture from the wok, wipe down, reheat, and add the gravy mixture to the wok

  • ADD the corn starch slurry once simmering, then reduce until thickened

  • SEASON with kosher salt, and remove from heat

  • WIPE down the wok, and heat 12 oz vegetable oil to 375F

  • GENTLY add about 1/2 cup of egg mixture with a soup ladle to the fryer

  • FRY for 40 seconds, flip, and fry for an additional 60 seconds

  • SERVE over rice, and finish with the greens of green onions and gravy

 

tagged with woo can cook, egg foo young, aristocats, eggs, chinese omelette, deep fried eggs, dim sum