🇨🇳 Chinese

Chicken Egg Foo Young

Name: Chicken Egg Foo Young
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g, boneless Chicken; 1 small, grated Garlic; 1, beaten Eggs; 1 tsp Sichuan Peppercorns; 100 g Bean Sprouts; 80 g Breadcrumbs; 3 tbsp, for frying Peanut Oil

🇨🇳 Chinese

Crisp-edged patties of chicken with a soft heart — pan-fried and made for dipping. About 32 minutes from fridge to table.

Prep 15 min Cook 17 min Serves 4 Medium

Ingredients

Chicken500 g, boneless
Garlic1 small, grated
Eggs1, beaten
Sichuan Peppercorns1 tsp
Bean Sprouts100 g
Breadcrumbs80 g
Peanut Oil3 tbsp, for frying

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Chop or mash the chicken finely, then mix with the breadcrumbs, egg, grated garlic and sichuan peppercorns.
2
Season generously, then shape into 8 small patties with wet hands.
3
Chill for 15 minutes so they hold their shape in the pan.
4
Shallow-fry in the Peanut Oil over medium heat for 3-4 minutes a side until crusty and cooked through.
5
Drain briefly and serve with yogurt, fresh cilantro and wedges of rice vinegar.

Chef's tip

For deeper flavour, toast the sichuan peppercorns in the oil before adding anything wet.

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Watch how it's made

Video: Chicken Egg Foo Young | How To Make Egg Foo Young At Home · on YouTube