|6||Eggs beaten with:|
|1 dash||Salt and pepper|
|300 grams||Chicken fillet meat cut in strips|
|1 medium||Size onion chopped|
|3||Mushrooms; or so (not chinese, fresh ones)|
|1 teaspoon||Minced garlic|
From: Mimi Ling <mimil@...>
Date: 19 May 1995 20:59:25 -0600 1. 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 2. 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.
3. 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.
4. 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.
Basically foo yung if very simple and u can add in any of your favourite food into it but in the restaurant, its pretty standard with either meat, seafood or vegies.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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