Chicken Egg Foo Young | The Wok Street | Chinese Recipes | Chef Ankit | Sanjeev Kapoor Khazana

An Oriental-style omelette fry with an intense sauce to top it off.



2 chicken breasts
8 eggs
1 tbsp sesame oil
1/4 tsp turmeric powder
1 tsp garlic powder
1/2 tsp paprika powder
1 tablespoon oyster sauce
2 tablespoons white vinegar
1 tsp dark soy sauce
1 cup chicken stock
1 tbsp corn flour slurry
2 tbsps oil
1 tbsp cooking wine
1 cup bean sprouts
1 large onion, carefully sliced
2 spring onions, sliced with the greens
Salt to taste
Black pepper powder to taste


1. Cut the chicken breasts into 1/2 inch cubes.
2. Heat sesame oil in a pan. Add turmeric powder, garlic powder, paprika powder, oyster sauce, white vinegar, dark soy sauce, and chicken stock. Add corn flour slurry, and blend well. Cook till mix thickens.
3. Heat oil in a wok. Include the chicken and sauté on high heat for 2-3 minutes.
4. Include cooking red wine, and blend well. Prepare for 1 minute. Switch the heat off and enable to cool.
5. Break in the eggs in a large bowl. Include the chicken, bean sprouts, onion, spring onions, salt, and black pepper powder and blend well.

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Chicken | The Wok Street | Chinese | Chef Ankit | Khazana

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