Chicken Foo Yung

Chicken Foo Yung (Chinese Chicken Omelette)

This recipe is a fakeaway version of a classic Chinese restaurant or takeaway dish. Perfect to serve with rice or noodles. It is also gluten and dairy free, and can be easily made into a vegetarian meal if required.

Preparation time - 15 minutes
Cooking time - 15 minutes

Ingredients (serves 4)

2 chicken breasts

1/2 tsp salt

1/2 tsp pepper

1 tsp white wine vinegar

1 tbsp cornflour

4 spring onions

3 tbsp vegetable oil

6 eggs

1/2 cup frozen green peas

1 cup beansprouts

1 tsp dark soy sauce

1 tsp sesame oil

A small handful of dry roasted peanuts

To cook

1. Slice the chicken breast into thin strips. 

2. Add the salt, pepper, white wine vinegar and cornflour.

3. Mix the ingredients.

4. Slice the spring onions diagonally into into 2cm pieces.

5. Beat the eggs in a bowl and stir in the spring onions.

6. Heat the vegetable oil in a pan or wok. Add the chicken and fry on medium to high heat for 5 minutes or until the cornflour mixture browns.

7. Add the egg mixture.

8. Cook for 3 minutes, stirring the egg gently so it does not become too scrambled.

9. Measure 1/2 cup of frozen peas.

10. Stir into the egg mixture and cook for 1 minute.

11. Measure the 1 cup of beansprouts.

12. Stir in the beansprouts along with the soy sauce into the egg and cook for 1 minute. Transfer to a serving bowl.

13. Measure a small handful of the peanuts.

14. Chop the peanuts and sprinkle over the dish.

15. Drizzle the sesame oil over the dish and serve.

Alternatives

This dish can be made vegetarian but still very tasty by replacing the chicken with mushrooms.

The peanuts are optional, or you may prefer to roast your own. Note that dry roasted peanuts usually contain gluten, so swap for salted peanuts if necessary. 

This dish is further improved by serving with Chinese curry sauce (chip shop style) and prawn crackers.