- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil
- Pinch cayenne
- EGG FU YUNG:
- 1 cup shredded cooked chicken or pork
- 1/2 cup bean sprouts
- 1/2 cup finely sliced celery
- 1/2 cup finely sliced yellow onions
- 1/2 cup finely sliced mushrooms
- 1/4 cup finely chopped green onions
- 1 teaspoon Essence
- 1/4 teaspoon salt
- Pinch cayenne
- 6 large eggs, beaten
- 6 tablespoons vegetable oil for frying
- Have chicken stock hot in a small saucepan.
- To make the sauce, in a medium saucepan, combine the chicken broth and soy sauce and bring to a boil. Reduce the heat to a simmer.
- In a small bowl combine the cornstarch and water and stir to dissolved. Slowly add to the hot broth, stirring constantly until the sauce thickens. Add the oil and cayenne and remove from the heat. Cover to keep warm.
- In a large bowl, combine shredded chicken/pork, bean sprouts, celery, onions, mushrooms, green onions, essence, salt and cayenne. Stir well to combine.
- In a wok or large skillet, heat 3 tablespoons of the oil over medium-high heat. Add the meat and vegetables and stir fry for 2 minutes. Remove the mixture to a large plate and spread to cool slightly. Pour the mixture into a bowl and combine well with the eggs.
- Reheat the wok over medium-high heat and add the remaining oil. When the oil is very hot, add the meat and egg mixture and stir-fry so that the eggs set and it lightly browns.
- Remove from the heat and serve immediately with the warm sauce.
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