Egg Foo Yung with Chicken & Shiitake

One of our friends brought us several dozen eggs from their family's chickens.  I was starting to make a list of egg dishes that I wanted to make and one of the Husband's first requests was Egg Foo Yung.  He had sent me a possible recipe, but that recipe contained not only chicken but also shrimp and pork - a little too much protein for me.  So, I searched around for a recipe and found this one from Fine Cooking.

Both Hubby & I loved the way this turned out.  While making, I questioned whether there was enough chicken and mushrooms, but the amount really was right on, allowing the egg to remain the star.  The variety of textures really keeps the dish interesting.  The sauce is super flavor packed and the garnishing of green onions is in my opinion perfect (I sometimes feel like garnishes are unnecessary or even distracting, but this is not one of those cases).

This Chinese-American dish is super easy to make and not to mention fast.

Egg Foo Yung with Chicken & Shiitake

1/2 lb. boneless, skinless chicken breast, trimmed and cut crosswise into 1/4-inch strips
1 Tbs. plus 1 tsp. soy sauce
1 Tbs. Asian sesame oil
6 large eggs, beaten
Kosher salt and freshly ground black pepper
1 Tbs. oyster sauce (preferably Lee Kum Kee)
1 tsp. white vinegar
1/4 cup canola or peanut oil
1/2 red bell pepper, cored, seeded, and very thinly sliced
6 scallions, trimmed and thinly sliced (white and 1 Tbs. green parts kept separate)
3-1/2 oz. fresh shiitake mushrooms, stemmed and thinly sliced

In a large bowl, toss the chicken with 1 tsp. each of the soy sauce and sesame oil. In another large bowl, beat the eggs with 1/4 tsp. salt, 1/2 tsp. pepper, and 1 tsp. of the sesame oil. In a small bowl, whisk the oyster sauce and vinegar with the remaining 1 Tbs. soy sauce and the remaining 1 tsp. sesame oil.

Heat 1 Tbs. of the canola oil in a large (12-inch) nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until it loses its raw color, 2 to 3 minutes; transfer to a plate. Add 1 Tbs. of canola oil, the bell pepper and scallion whites and cook, stirring, until the vegetables begin to brown, about 2 minutes. Add the shiitake, sprinkle with 1/2 tsp. salt, and cook until softened, about 2 minutes. Add the vegetables and chicken to the egg mixture and stir gently to combine.

Wipe out the skillet with paper towels. Heat the remaining 2 Tbs. oil over medium-high heat until shimmering hot. Add the egg mixture, reduce the heat to medium, and cook, running a spatula in short, circular motions along the bottom of the pan, until the eggs begin to set, 2 to 3 minutes. Reduce the heat to low and gently press on the eggs with the spatula to flatten them. Cook until the eggs are just firm to the touch, about 2 minutes. Set a large plate over the pan and flip the eggs onto the plate so the bottom faces up. Drizzle with the oyster sauce mixture, sprinkle with the scallion greens, and serve.