How Chinese Chefs Cook Chicken Egg Foo Yung 🍗🍳 (Gravy version) Mum and Son Professional Chefs Cook

Video Description

Egg Foo Young is a dish that had its heyday in the mid to late 1990s, it's basically a "Chinese" omelet, but to many, it's so much more than that, its still ordered often today, but nowhere near as much. A good Chicken foo young should be well seasoned, often people under season this dish and why they can't quite get the same flavour at home, some place will add a pinch of white pepper to this, but in our takeaways, the pinch of white pepper was saved for the chicken omelette. Any question about this recipe, don't be afraid to ask, I may take time to reply, but unless for some reason it's hidden I'll get round to answering your question, if I don't it's because I've missed it, not because I'm ignoring you :) Written recipe can be found on the recipe vault www.chinandchooscookeryschool.com Buy our 1st cookbook here https://www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1 Buy or second cookbook here: https://www.chinandchoo.com/product-page/pre-order-1st-edition-ziangs-new-cookbook-part-deux-hardback Links to things we recommend www.linktree.com/ziangs Send products for review or mail to: Ziangs Food Workshop PO Box 118 TA24 9DS 00:00 Introduction 00:40 Cooking 03:18 Egg preparation 04:49 Gravy