#SKY CHOP SUEY ON KEDZIE EGG FOO FULL#
#SKY CHOP SUEY ON KEDZIE EGG FOO PLUS#
#SKY CHOP SUEY ON KEDZIE EGG FOO SERIES#

After the eggs are just set on the bottom, scatter over the meat and veg. You could remove the meat and veg from the pan, add fresh oil then pour the eggs in. The next stage is to combine the eggs with sauteed meat and veg. Note that it’s rice wine and not rice vinegar. I cook them just enough so the meat starts to catch nicely at the edges and the veg begins to soften.įor the eggs, all you do is lightly beat them with soy sauce, sesame oil and Chinese rice wine. I start off by quickly browning the onion then adding the rest of the ingredients. For this post I included onion, garlic, some leftover smoked gammon, pak choi cabbage and coriander leaf. You can use whatever combination of vegetables and meat you like. However, if you really don’t want the sauce, just the Egg Foo Yung will still be very, very good.Īlthough I’ve called Egg Foo Yung an omelette as the main ingredient is eggs, you actually cook it on both sides like a pancake.Īuthentically it would be deep fried but, as long as you don’t skimp on the oil, the Egg Foo Yung should still puff up a bit even when shallow fried.

#SKY CHOP SUEY ON KEDZIE EGG FOO FULL#

A couple of extra minutes’ work will give you a glossy sauce full of umami flavour which complements rather than detracts from the dish. Often sticky and sweet, it doesn’t sound good.īut I think it’s possible to have the best of both worlds.

The American Egg Foo Yung usually has a sauce or ‘gravy’ poured over it. However, almost as soon as I headed in the direction of authenticity, I discovered a tweak that, while gorgeous, nudged it into that Chinese-American territory I thought I wanted to avoid. Occasionally I’d add some leftover cooked meat like pork or beef.īut, after realising that Chinese cookery is a serious gap in my culinary knowledge, I then starting edging it towards the more traditional version with the inclusion of Chinese rice wine for instance. When beating the eggs I’d add a splash of soy sauce and maybe some coriander leaf.

For the filling it was often just some onion, garlic and greens. I started making Egg Foo Yung as a quick and nutritious solitary weekday lunch. These might include ham, Chinese sausage, prawn, mushrooms and all manner of other vegetables.

#SKY CHOP SUEY ON KEDZIE EGG FOO PLUS#

Highlights for me are the meat, fish and vegetable markets, an unbelievably dextrous example of hand pulling noodles, plus an insight into how ordinary Hong Kong people then ate at home.Įven in the traditional version there are lots of different fillings for Egg Foo Yung. But there’s also segments filmed in Hong Kong which make fascinating viewing. Yes, he cooks lots of tasty, simple dishes.

#SKY CHOP SUEY ON KEDZIE EGG FOO SERIES#

Its name is said to come from the word furong which means ‘egg white’ and is also used to describe the hibiscus flower.Īt the time of writing, you can catch Ken Hom’s TV series ‘Chinese Cookery’ on the BBC iPlayer.įirst aired in 1984, if you’ve the slightest interest in Chinese food, I really recommend it. But Ken Hom (for my generation of Brits, probably the person who introduced us to Chinese cooking) says that foo yung is a traditional Cantonese dish.Īccording to Hom, the original version is ‘a work of culinary art’. I also didn’t know if Egg Foo Yung was one of those Chinese-American dishes, like chop suey, that doesn’t really exist in China. For a vegetarian version, substitute mushrooms or beansprouts for the meat.įirst off, how exactly should you spell Egg Foo Yung? Apart from that way, you might also see it as fu yung and foo young. It’s great for using up leftover cooked meat too: shredded ham, pork, chicken or beef all work. Eaten on its own or part of a larger meal, I think Egg Foo Yung is even better with a savoury, tangy super-fast sauce poured over. Egg Foo Yung is a quick Chinese-style omelette cooked rather like a pancake.

Sky chop suey on kedzie egg foo