Chicken Egg Foo Young

Ingredients

• 1 boneless chicken breast
• 5 eggs
• 1 tablespoon sesame oil
• ¼ teaspoon turmeric powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika powder
• 1 tablespoon oyster sauce
• 2 tablespoon white vinegar
• 1 teaspoon dark soy sauce
• 1 cup chicken stock
• 1 tablespoon corn flour slurry
• 2 tablespoons oil + for deep frying
• 1 tablespoon cooking wine
• ½ cup bean sprouts
• 1 large onion, finely chopped
• 2 tablespoons chopped spring onion greens
• 2 tablespoons chopped spring onion bulbs
• Salt to taste
• Black pepper powder to taste
• Steamed rice to serve
• Diagonally sliced spring onion greens for garnish

Method

1. Cut the chicken breasts into ½ inch cubes and transfer onto a plate. 
2. To make the sauce, heat sesame oil in a pan. Add turmeric powder, garlic powder and paprika powder and mix well. Add oyster sauce and mix. Add white vinegar and dark soy sauce and mix well. Add chicken stock, mix and bring the mixture to a boil. Add corn flour slurry, mix well and cook till the mixture thickens. Set aside.
3. Heat 3 tablespoons oil in a wok, add chicken cubes and sauté on high heat for 2-3 minutes. 
4. Add cooking wine, mix well and cook for 1-2 minutes. Switch the heat off and allow to cool. 
5. Heat sufficient toil in another wok.
6. Break eggs into a large bowl, add chicken, bean sprouts, onion, spring onions, salt and black pepper powder and mix well. 
7. Slide small portions of the egg mixture into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
8. To serve, take steamed rice in a serving plate, arrange the fried egg mixture and drizzle the sauce over it. Garnish with spring onion greens and serve hot.