Chicken egg foo yung an omelette that is a real favourite in Chinese takeaways that is quicker & cheaper and just as tasty made at home.
Preparation takes a leisurely 10 minutes and then cooking takes just 15 minutes, making this dish really quick!
Chinese Takeaway Style Omelette
Spending over a decade living away from the UK kickstarted my obsession with cooking fakeaway recipes and it would seem that it is a habit that I can’t shake!
This chicken egg foo yung recipe joins a host of other Chinese takeaway favourites.
Egg fu yung in the UK differs from other places, but I love the stuff!
Large folded pieces of soft and fluffy egg mixed with chicken, beansprouts, onion and mushrooms in this case. But you can throw in whatever you have in the fridge!
It’s also much easier and quicker to make than you think. You’ll spend about 10 minutes chopping veg then no more than 15 minutes cooking and you are done.
Frequently Asked Questions
Can I use a wok?
You can but it is difficult unless you are using a gas hob, as you can see from my video I cook on electricity and it is challenging.
This is because the heat does not heat up the sides of the wok and as a result, the egg does not set which often leads to scrambled eggs.
I cook with a wok all of the time and you can make them work on electricity, just not for this recipe.
Do I have to use MSG?
No, you can omit it, however, it is an incredible flavour enhancer and not using it means missing out on layers of goodness!
What is Chinkiang vinegar?
Chinkiang vinegar is a black rice vinegar and it has a wonderful flavour. I use it in many of my Chinese fakeaway recipes, so don’t worry about having it languishing in your cupboard.
You can replace it with regular rice vinegar. But just like the MSG question above, you risk missing out on loads of flavour!
Can I make this in advance?
Not really, is a recipe that does not work very well when reheated. You can do all of the prep as early as you like though and then cook it at the last minute.
I like to serve my chicken foo yung with some sweet chilli sauce and a side salad.
Personally speaking, I would be much more likely to turn it into a multi-course meal and go to town on the starters.
Chinese spare ribs are a perennial favourite.
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan.
- Mixing bowls of various sizes.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Spatula and or stirring spoons.
The classic Chinese takeaway omelette chicken egg foo yung cooked and made at home saves both time and money and the recipe tastes just as good too!
- 200g (7oz) Chicken Breast
- 3 Tbsp Light Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Chinkiang Vinegar
- ½ Tsp Sugar
- Generous Pinch MSG
- 1 Small (75g) Red Onion
- 100g (1-1½ Cups) Mushrooms
- 75g (1 Cup) Beansprouts
- 75g (¾ Cup) Sugar Snap Peas
- 2 Garlic Cloves
- 1 Bunch (75-100g) Spring Onions
- 6 Large Eggs
- 2 Tbsp Cooking Oil
- Cut the chicken breast into strips across the breast 2-3mm (⅛") thick and place it in a bowl.
- Mix together the soy sauce, oyster sauce, Chinkiang vinegar, sugar and MSG, then pour it over the chicken and allow it to sit whilst you prepare the vegetables.
- Peel the red onion and cut it in half, then cut it into slices 2-3mm (⅛") thick.
- Cut the mushrooms into slices 2-3mm (⅛") thick.
- Cut the sugar snap peas at a 45 degree angle into strips 2-3mm (⅛") thick.
- Peel the garlic cloves and slice them as finely as you can.
- Cut the spring onion at a 45 degree angle into rounds 2-3mm (⅛") thick separating the green parts from the white parts.
- Just before you start cooking remove the chicken from the sauce, keeping the two separate.
- Heat a wok over a fiercely high heat and when it is shimmering add one (1) tablespoon of cooking oil.
- Throw in the chicken, red onions and mushrooms, and stir fry for 2 minutes.
- Add the garlic and white parts of the spring onion and stir fry for 30 seconds.
- Add the sugar snap peas and bean sprouts stir fry for 30 seconds, then add the sauce and cook for 30 final seconds.
- Remove the wok from the heat and transfer the stir-fried ingredients to a bowl and clean the wok.
- Crack the eggs into a large bowl and lightly beat with a whisk, then add the stir fried ingredients and mix them together.
- Heat the wok, again over a fierce heat and when it is hot add the remaining tablespoon of cooking oil.
- Add the egg foo young mix to the wok and then allow the eggs to set on the wall of the wok, then fold allowing more egg to set on the side of the wok, repeat this process until all of the egg has just cooked.
- Serve with the green parts of the spring onion.
Amount Per Serving: Calories: 585Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 643mgSodium: 2176mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 56g
Calorific details are provided by a third-party application and are to be used as indicative figures only.