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EGGS - CHICKEN - Egg Foo Young
Nb persons: 4
Yield:
Preparation time:
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Egg Foo Young Recipe courtesy Rachael Ray Ingredients | |
EVOO, for brushing | |
12 | eggs |
4 ounces | thinly sliced deli chicken, turkey, ham or roast beef, finely chopped |
4 ounces | shiitake mushrooms, stemmed and thinly sliced |
1 cup | fresh bean sprouts |
1 cup | shredded baby bok choy |
1/2 cup | shredded carrots |
1 bunch | scallions, thinly sliced on an angle |
1/4 | red bell pepper, very thinly sliced |
One 1-inch piece | fresh ginger, peeled and grated, plus 2 thin slices |
1 large clove | garlic, grated or made into a paste |
Salt | |
freshly ground pepper | |
1 tablespoon | cornstarch |
1 cup | chicken stock |
1/4 cup | tamari, (aged soy sauce) |
1 teaspoon | hot sauce |
Directions
Preheat a griddle over medium heat and brush it with some oil.
Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
Put 2 pancakes on each plate and top with the gravy.
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