Posts Tagged With: Chinese

Chinese Entree

EGG FOO YOUNG

INGREDIENTS 

VEGGIE-CHICKEN MIX

1 small chicken breast
1 medium white onion
2 stalks green onions
1 stalk celery
1 garlic clove
1 cup bean sprouts
2 teaspoons sesame oil
1/2 teaspoon cornstarch (2 tablespoons more later)
1 1/2 tablespoons soy sauce (1/4 cup more later)
1/2 teaspoon salt
1/4 teaspoon white pepper

2 tablespoons peanut oil
8 eggs (2 at a time)

no-stick spray

SAUCE

1/4 cup soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 tablespoons cornstarch

PREPARATION

Dice chicken breast, white onion, green onion, celery, and garlic clove. Put sesame oil in frying pan or skillet. Add onion, green onion, celery, clove, and sprouts. Heat on medium for about 5 minutes or until veggies are tender. Stir frequently.

Add chicken breast, 1/2 teaspoon cornstarch, 1 1/2 tablespoons soy sauce, salt, and white pepper. Cook for about 3 minutes on medium or until chicken bits have all changed color. Remove veggie-chicken mixture from frying pan and set aside.

Beat eggs. (This should be easy as your grasp of mixed-martial arts exceeds that of the genial egg.) Spray pan with no-stick spray. Heat peanut oil on medium. Add 2 eggs and cook on medium until eggs begin to set. Flip over egg patty. (You might want to use two spatulas. I wonder if any chefs use crossed spatulas as their coats of arms.) Or could use a spatula to cut the big patty into four manageable patties each time you add a layer of eggs.

Add about 1/3 of the veggie-chicken mix to the top of the patty. Add 2 more eggs and cook on medium until eggs on top begin to set. Flip over the whole patty. You should now have 2 layers of eggs and one mix. Repeat this step 2 more times until you have 4 layers of eggs and 3 of the mix. Watch the egg layer each time you flip the whole patty. Be careful that they don’t burn. Lower the heat, if at any time, the egg layer browns.

Remove the patty, or patties, from the pan and set on serving plate.

SAUCE

Put1/4 cup soy sauce, dry sherry, and water in frying pan. Bring to boil then immediately turn off heat. Add 2 tablespoons cornstarch and mix until sauce thickens. The sauce add flavor, texture, and enhances the appearance of this entree.

(This is especially true if you went the “one big patty” route and it fell apart during cooking. Refrain from cussing in Swahili. Simply cover the broken patty completely with sauce. Nobody will ever know there’s a break in the patty after you’ve divided the patty into two, three, or four pieces.)

Just smile and serve.

TIDBITS

1) Untying knots becomes easier when you sprinkle it with cornstarch.

2) While Alexander the Great was busy conquering the Persian empire he came across a two ropes tied together at Gordian. A prophet told him if could separate the ropes he would win many victories. People pooh poohed the idea that anyone could untie the intricate knot, but Alexander simply slashed the knot into two with one mighty sweep of his sword. To this day, the Gordian knot is a metaphor for not having cornstarch on ones person.

3) Alexander did indeed conquer quite a few exotic lands, even unto India. But he never quite reached China.

4) So, the Great one never got to taste egg foo young.

5) Did China have egg foo young in the time of Alexander the Great, some 2,300 years ago? Would he have like it?

6) We just don’t know. There just weren’t any many alternative military cuisinal historians around.

7)Is “cuisinal” even a word?

4) See above for 4).

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.