How To Cook Chinese Food

Learn how to cook Chinese food by starting with one of the easiest dishes to make, Egg Foo Yung. Chinese food always involves a lot of chopping but Egg Foo Yung is one of the least complicated Chinese dishes. If you can fry an egg and chop green onions you can cook Chinese food.

To cook Chinese food, you will need:

• 2 Boneless Chicken breasts
• 6 Green Onions
• 1 Basket Fresh Bean Sprouts
• 1 Basket Fresh Mushrooms
• 6 Eggs, beaten
• Brown Gravy Mix
• Soy Sauce
• Oil

1. Start chopping. Wash the bean sprouts, mushrooms, and green onions and let them drain in a colander. Rinse the boneless chicken breast in water. Cut the chicken breasts, using a sharp knife, into small ¼ inch cubes. Cut off the end of the stem of each mushroom, turn it so the stem is facing up, and cut the mushroom into thin slices. Cut the root end off the green onions and cut off 1 inch from the green top and discard. Slice the green onions into thin slices. Beat 6 eggs with ½ teaspoon soy sauce.
2. Start cooking. Add 2 tablespoons of oil to the bottom of a large frying pan and heat over a medium high heat. Add the cubed chicken and mushrooms to the oil and salt lightly. Stir frequently and cook until the chicken is done (12 to 15 minutes). Set aside. Add 2 tablespoons of oil to a frying pan and heat on a medium high heat. Add the sliced green onions and cook for 5 minutes stirring constantly. Add the bean sprouts to the onions and cook for 3 minutes stirring constantly. Add the cooked chicken and mushrooms and mix thoroughly. Spread the chicken mixture evenly over the bottom of the pan and pour the beaten eggs over the mixture to cover evenly. Lower the heat to low and cover the pan with a tight lid or aluminum foil for 3 to 5 minutes. Watch carefully so the Egg Foo Yung doesn’t burn. When the bottom of the egg foo yung is lightly brown (check this by lifting a corner of the Egg Foo Yung with a spatula and looking underneath) use a spatula to cut the Egg Foo Yung into quarters. Turn each quarter over with a spatula and cook the other side until lightly brown.
3. Make the gravy. While the Egg Foo Yung is cooking make the brown gravy. Follow the directions on the gravy mix package, usually it means adding water to the mix in a small pan and heating it, and make the gravy. Serve the Egg Foo Yung hot with brown gravy poured over the top. Add soy sauce to taste. Serves 2.

Tips

• Any type of oil can be used for this dish. Olive oil works well but for authentic flavor use peanut oil.
  

Warning

• Cooking Chinese food or any meal, is all about timing everything so it is all ready at the same time. Make sure to start cooking the gravy once the eggs are poured into the pan. Heat the gravy on a low flame stirring frequently until it thickens.