Chicken Fu Yong
Chicken Fu Yong is a Chinese omelette with added chicken, it’s a tasty, light lunch or supper dish served over rice or noodles.
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Chicken Fu Yong
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Ingredients
- 1 tbsp sunflower oil
- 200 g Fresh or frozen peas
- 1 Medium sliced onion cut into 2.5cm chunks
- 1 Boned Chicken Breast cut into strips
- 2 tsp salt
- 100 g Bean sprouts
- 5 Eggs beaten
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat sunflower oil in a wok. Stir-fry the chicken; brown lightly on
- moderate to high heat. Add half the salt, onions, peas, and stir-fry for
- mins.
- Add bean sprouts and stir-fry for 1 min. Add eggs to the ingredients in
- the wok and reduce the heat to a simmer. Stir occasionally while the
- mixture sets so that the mixture does not stick on the bottom of wok.
- When the mixture has set and is brown in places, it’s done. Serve over
- rice.
Paul's Tips
If you don't have any Bean sprouts, here are some alternatives. (I personally shred up a bit of cabbage)
Snow Peas. Snow peas are entirely edible pea pods with small flat seeds inside the pod.
Greens. Bok choi, white cabbage or green cabbage, thinly sliced can also stand in for the crunch of bean sprouts
If you don't have any Bean sprouts, here are some alternatives. (I personally shred up a bit of cabbage)
Snow Peas. Snow peas are entirely edible pea pods with small flat seeds inside the pod.
Greens. Bok choi, white cabbage or green cabbage, thinly sliced can also stand in for the crunch of bean sprouts
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
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Category: Asian, Chicken, Chinese, Cuisine, Main Courses, Meat, Pasta, Recipes, Rice
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