This variation kind of combines the two. It's baked in the oven in full size muffin pan. They came out great. Super yummy and little prettier for company. A more frou-frou foo. Say that 5 times fast.
I served them as is but they would be great with a salad of sliced cucumbers dressed with a little rice vinegar and a drop or two of sesame oil.
Shelly's Chicken Egg Foo Young Muffins
1 1/2 cups *Chicken, approx. (I used 5 Chicken Breast Tenders, cut in 1/2" bite size pieces)
8 oz. Bean Sprouts
2 Mushrooms, sliced thin
4 Green Onions, diced
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
4 Eggs, beaten
a few twists of Black Pepper
Olive oil for sauteing
Foo Young Gravy
1 Green Onion, diced
1 cup Chicken Broth
1 Tablespoon Soy Sauce
1 Tablespoon Corn Starch
Saute chicken till lightly golden. Add mushrooms, onions, bean sprouts, soy sauce, vinegar and pepper and cook with lid on till bean sprouts give a little about 5 minutes, stirring occasionally. Set aside to cool.
Add to beaten eggs. Mix till combined.
Spoon into a non-stick 6 cup muffin pan that has been sprayed with Pam.
Bake at 350 for 25 minutes.
For Foo Young Gravy:
Mix a 1/4 of the broth into cornstarch to dissolve. Add remaining ingredients and cook on low, stirring constantly, till bubbling and thickened.
This is a great way to repurpose leftovers. *I used chicken but it would be great with pork, shrimp, crab, or beef or all veggies. Next time I have leftover crab or shrimp from a Red Lobster lunch I'm bringing it home and making these. They heat up great the next day too.
Other Eggface Asian Food Fixes:
Shelly's California Roll Salad
Shelly's Ginger Cashew Chicken Stir Fry
Shelly's Asian Lettuce Cups
Shelly's Chinese New Year Meatball Soup
Shelly's Chicken Chop Suey
Shelly's Chinese Shrimp Packet
Shelly's Cashew Chicken
Shelly's Naked Asian Chicken Salad
Shelly's Shrimp & Peas Stir Fry
Shelly's Foo Rangoon Bites
Shelly's Chicken Egg Foo Young
Shelly's Almond Cookie Protein Ice Cream
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