Chicken egg foo young

Ingredients

• 5 eggs
• Salt and ground white pepper
• ½ tsp sesame oil
• ½ tsp potato starch mixed with 2 tbsp cold water
• A good pinch MSG, or chicken stock powder
• 4 tbsp vegetable oil
• 3 thin spring onions, thinly sliced
• A handful of bean sprouts

For the chicken marinade

• 300 g chicken thigh fillets, thinly sliced into bite-sized pieces
• 1 tsp soy sauce
• 1 tsp sesame oil
• ¼ tsp bicarbonate of soda
• 1 tsp Shaoxing wine
• A pinch white pepper

For the sauce

• 1 tbsp oyster sauce
• 1 tbsp concentrated chicken stock
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp vegetable oil
• ¼ tsp sesame oil
• 1 tsp potato starch mixed with ¼ cup cold water

Marinating time: 5 minutes

Instructions

1. In a medium bowl, whisk together the eggs, a pinch of white pepper, sesame oil, potato starch mixture and MSG (or stock powder). In a second medium bowl, combine the chicken with the marinade ingredients.
2. Heat a wok or large frying pan over high heat and add 1 tbsp of oil. Stir-fry the marinated chicken until lightly browned, then add the spring onions (reserving a few for garnish) and bean sprouts and toss to combine. Remove from the wok to a plate and set aside.
3. For the sauce, combine the ingredients (except the starch mixture) with 1 cup of water in a small saucepan and bring to a simmer. Thicken to a silky sauce with the starch mixture.
4. Return the wok to the heat and add the remaining oil. Add the whisked egg mixture. Mix well in the pan, then when the heat starts to set the eggs, slowly push the eggs away from the edges of the wok to the centre to scramble them and season with salt. Return the chicken mixture to the wok and mix gently with the eggs while still soft. Allow the eggs to brown in the wok, flip the omelette, then remove to a serving plate. Pour the sauce over the mixture and serve scattered with the reserved spring onions.

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