Foe Yong hai
4
15 minutes
20 minutes
Chinese
Super simple. Very tasty! An egg that will blow your mind! The sweet and tangy sauce paired with the egg and tender chicken is just perfect! Enjoy this dish on its on or with with rice as a dinner or whenever you want!
Ingredients
Chicken
- 400 gr chicken breast
- Baking soda
- 1 egg white
- Splash of soy sauce
- pepper
Egg
- 8 eggs
- 6 white mushrooms
- Leek
- Red bell pepper
- Salt
- Pepper
Sauce
- 200 ml passata
- 200 ml water
- 50 gr sugar
- A handful of pineapple with some juice
- 4 tbsp white wine vinegar
- 2 tbsp ginger syrup
- 2 tbsp soy sauce
- 2 tbsp cornstarch > for a slurry
- Salt
- Pepper
- Garlic
- Onion
Directions
- Mince the garlic, onion and pineapple
- Finely chop the leek, bell pepper and mushrooms
- To a pan with oil add the garlic and onion, sautée and follow up with the passata, water, sugar, pineapple with juice, vinegar, soy sauce, ginger syrup, salt and pepper. Stir well and let thicken. If not thick enough add a cornstarch slurry
- Go in with some oil in a wok and fry the vegetables.
- Mix the eggs together with some salt and pepper.
- Add the eggs to the wok with vegetables and make sure to stir and form big chunks of egg with vegetables.
- Serve with white rice, the sauce and garnish with scallions