Egg Foo Yung With Chicken And Shiitake

Egg Foo Yung with Chicken and Shiitake is a delectable and satisfying dish that brings together the delicate texture of eggs, tender chicken, and earthy shiitake mushrooms. This Chinese-inspired recipe combines protein-rich chicken with umami-packed shiitake mushrooms, creating a harmonious blend of flavors.

To prepare this dish, boneless, skinless chicken breasts are sliced into thin strips and marinated in a mixture of soy sauce and sesame oil. This imparts a savory and slightly nutty flavor to the chicken while keeping it moist and tender. Shiitake mushrooms, with their distinct umami taste and meaty texture, are thinly sliced and added to the dish, providing depth and richness.

The egg component of Egg Foo Yung plays a central role. Beaten eggs are seasoned with salt, pepper, and sesame oil, creating a light and fluffy base. The marinated chicken and sliced shiitake mushrooms are then combined with the eggs, resulting in a flavorful mixture. This mixture is cooked in a skillet with canola oil, creating a golden-brown exterior and a tender, custard-like interior.

SERVES: 4

INGREDIENTS:

• 1/2 lb. boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch strips
• 1 Tbs. plus 1 tsp. soy sauce
• 1 Tbs. Asian sesame oil
• 6 large eggs, beaten
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. oyster sauce (preferably Lee Kum Kee®)
• 1 tsp. white vinegar
• 1/4 cup canola or peanut oil
• 1/2 red bell pepper, cored, seeded, and very thinly sliced
• 6 scallions, trimmed and thinly sliced (white and 1 Tbs. green parts kept separate)
• 3 1/2 oz. fresh shiitake mushrooms, stemmed and thinly sliced

INSTRUCTIONS:

1. In a large bowl, toss the chicken with 1 tsp. each of the soy sauce and sesame oil. In another large bowl, beat the eggs with 1/4 tsp. salt, 1/2 tsp. pepper, and 1 tsp. of the sesame oil. In a small bowl, whisk the oyster sauce and vinegar with the remaining 1 Tbs. soy sauce and the remaining 1 tsp. sesame oil.
2. Heat 1 Tbs. of the canola oil in a large (12-inch) nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until it loses its raw color, 2 to 3 minutes; transfer to a plate.
3. Add 1 Tbs. of canola oil, the bell pepper, and scallion whites and cook, stirring, until the vegetables begin to brown, about 2 minutes. Add the shiitake, sprinkle with 1/2 tsp. salt, and cook until softened, about 2 minutes. Add the vegetables and chicken to the egg mixture and stir gently to combine.
4. Wipe out the skillet with paper towels. Heat the remaining 2 Tbs. oil over medium-high heat until shimmering hot. Add the egg mixture, reduce the heat to medium, and cook, running a spatula in short, circular motions along the bottom of the pan, until the eggs begin to set, 2 to 3 minutes.
5. Reduce the heat to low and gently press on the eggs with the spatula to flatten them. Cook until the eggs are just firm to the touch, about 2 minutes. Set a large plate over the pan and flip the eggs onto the plate so the bottom faces up. Drizzle with the oyster sauce mixture, sprinkle with the scallion greens, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

•  350 CALORIES | 22G PROTEIN | 8G CARB | 26G TOTAL FAT | 4G SAT FAT |
  14G MONO FAT | 7G POLY FAT | 350MG CHOL | 910MG SODIUM | 1G FIBER

NOTE:

• Serve this Chinese-American classic with bok choy sautéed with ginger and garlic.