1Start by finely mincing two cloves of garlic and cutting two green onions into small pieces, separating the stem and leafy parts.
2Start by finely mincing two cloves of garlic and cutting two green onions into small pieces, separating the stem and leafy parts.
3Start by finely mincing two cloves of garlic and cutting two green onions into small pieces, separating the stem and leafy parts.
4Cut a quarter of an onion into thin strips and prepare some M bean sprouts.
5Cut a quarter of an onion into thin strips and prepare some M bean sprouts.
6Cut a quarter of an onion into thin strips and prepare some M bean sprouts.
7Crack three large eggs and beat them.
8Crack three large eggs and beat them.
9Crack three large eggs and beat them.
10Prepare a corn starch and water mixture by mixing 1 tbsp cornstarch and 2 tsp cold water until dissolved, then add this mixture to the beaten egg and mix evenly.
11Prepare a corn starch and water mixture by mixing 1 tbsp cornstarch and 2 tsp cold water until dissolved, then add this mixture to the beaten egg and mix evenly.
12Prepare a corn starch and water mixture by mixing 1 tbsp cornstarch and 2 tsp cold water until dissolved, then add this mixture to the beaten egg and mix evenly.
13Cut 150g of chicken breast into slices.
14Cut 150g of chicken breast into slices.
15Cut 150g of chicken breast into slices.
16Marinate the chicken with 1 tsp soy sauce, 2 tsp water, 1/8 tsp sugar, 1/4 tsp baking soda, 1 tsp cornstarch, 1/8 tsp white pepper powder, and 1 tsp regular cooking oil; mix evenly.
17Marinate the chicken with 1 tsp soy sauce, 2 tsp water, 1/8 tsp sugar, 1/4 tsp baking soda, 1 tsp cornstarch, 1/8 tsp white pepper powder, and 1 tsp regular cooking oil; mix evenly.
18Marinate the chicken with 1 tsp soy sauce, 2 tsp water, 1/8 tsp sugar, 1/4 tsp baking soda, 1 tsp cornstarch, 1/8 tsp white pepper powder, and 1 tsp regular cooking oil; mix evenly.
19Prepare a thinner corn starch and water mixture for the gravy by mixing 2 tsp cornstarch and 2 tbsp water.
20Prepare a thinner corn starch and water mixture for the gravy by mixing 2 tsp cornstarch and 2 tbsp water.
21Prepare a thinner corn starch and water mixture for the gravy by mixing 2 tsp cornstarch and 2 tbsp water.
22Add some oil to a hot pan over medium-high heat.
23Add some oil to a hot pan over medium-high heat.
24Add some oil to a hot pan over medium-high heat.
25When the oil is hot, add the chicken to the pan and spread it out.
26When the oil is hot, add the chicken to the pan and spread it out.
27When the oil is hot, add the chicken to the pan and spread it out.
28Add the pieces from the stem part of the green onion to the pan.
29Add the pieces from the stem part of the green onion to the pan.
30Add the pieces from the stem part of the green onion to the pan.
31Pan fry both sides of the chicken until almost fully cooked.
32Pan fry both sides of the chicken until almost fully cooked.
33Pan fry both sides of the chicken until almost fully cooked.
34Add the minced garlic, thinly sliced onion, and bean sprouts to the pan.
35Add the minced garlic, thinly sliced onion, and bean sprouts to the pan.
36Add the minced garlic, thinly sliced onion, and bean sprouts to the pan.
37Stir fry everything together until the chicken is fully cooked.
38Stir fry everything together until the chicken is fully cooked.
39Stir fry everything together until the chicken is fully cooked.
40Remove the cooked chicken, onion, garlic, and bean sprouts from the pan and add them to the egg mixture.
41Remove the cooked chicken, onion, garlic, and bean sprouts from the pan and add them to the egg mixture.
42Remove the cooked chicken, onion, garlic, and bean sprouts from the pan and add them to the egg mixture.
43Season the egg mixture with 1/8 tsp white pepper powder and 1/4 tsp salt, and add the leafy part of the green onion; mix evenly.
44Season the egg mixture with 1/8 tsp white pepper powder and 1/4 tsp salt, and add the leafy part of the green onion; mix evenly.
45Season the egg mixture with 1/8 tsp white pepper powder and 1/4 tsp salt, and add the leafy part of the green onion; mix evenly.
46Add a little more oil to the pan if needed.
47Add a little more oil to the pan if needed.
48Add a little more oil to the pan if needed.
49Scoop the egg foo young batter into the pan using a ladle to ensure consistent size.
50Scoop the egg foo young batter into the pan using a ladle to ensure consistent size.
51Scoop the egg foo young batter into the pan using a ladle to ensure consistent size.
52Pan fry the egg foo young until the bottom is golden brown, then turn it over and pan fry the other side to golden brown.
53Pan fry the egg foo young until the bottom is golden brown, then turn it over and pan fry the other side to golden brown.
54Pan fry the egg foo young until the bottom is golden brown, then turn it over and pan fry the other side to golden brown.
55Remove the cooked egg foo young from the pan when both sides are nicely golden brown.
56Remove the cooked egg foo young from the pan when both sides are nicely golden brown.
57Remove the cooked egg foo young from the pan when both sides are nicely golden brown.
58To make the gravy, pour 1 cup of unsalted chicken broth into the pan over medium-high heat.
59To make the gravy, pour 1 cup of unsalted chicken broth into the pan over medium-high heat.
60To make the gravy, pour 1 cup of unsalted chicken broth into the pan over medium-high heat.
61Season the broth with 1 tbsp soy sauce and 1/4 tsp sugar; mix evenly.
62Season the broth with 1 tbsp soy sauce and 1/4 tsp sugar; mix evenly.
63Season the broth with 1 tbsp soy sauce and 1/4 tsp sugar; mix evenly.
64Let the chicken broth come to a vigorous boil.
65Let the chicken broth come to a vigorous boil.
66Let the chicken broth come to a vigorous boil.
67While stirring the chicken broth, slowly pour in the second batch of corn starch and water mixture to thicken it into a gravy.
68While stirring the chicken broth, slowly pour in the second batch of corn starch and water mixture to thicken it into a gravy.
69While stirring the chicken broth, slowly pour in the second batch of corn starch and water mixture to thicken it into a gravy.
70Add 1 tsp of sesame oil as a final touch to the gravy.
71Add 1 tsp of sesame oil as a final touch to the gravy.
72Add 1 tsp of sesame oil as a final touch to the gravy.
73Pour the gravy over the egg foo young right before serving, and pair it with some rice.
74Pour the gravy over the egg foo young right before serving, and pair it with some rice.
75Pour the gravy over the egg foo young right before serving, and pair it with some rice.