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Chicken Egg Foo Yung and Garlic Bok Choy

Fortune cookie not provided. [Photograph: Yvonne Ruperti]

Notes: I prefer the flavorful and moister dark chicken meat from the thighs or drumsticks, but white boneless breast will work fine (and is convenient), as will a combination of the two.

Wood ear mushrooms can be found dried in most Chinese grocers. Soak in water for 30 minutes or overnight to rehydrate.

To cook the omelettes, I like using a wok because the bowl-shaped bottom helps to contain the egg, helping it to keep its shape. The egg also bubbles up and crisps nicely in the oil. The downside is that you can only fry one omelette at a time. A non-stick skillet will also work, but you may need more oil to fully cover the bottom of the pan by about 1/4-inch to fry the egg properly. Use a rubber spatula to push the eggs into a round shape so that they don't spread too far. I ladle a small amount of the liquid in the egg mixture into the pan first to create a skin, which will facilitate flipping. Take care when flipping the omelette in the hot oil. I found a cast iron skillet did not work.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: Follow Yvonne on Twitter.

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