<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4S0SfI_1GstRqEy00" alt="https://img.particlenews.com/image.php?url=4S0SfI_1GstRqEy00" width="1320" height="743" ><p>Why did the dish originate from Cantonese and American influences?</p><p>SYRACUSE, N.Y. — In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Chicken Thigh Egg Foo Young.</p><p>Watch the clip above for step-by-step instructions.</p><p>Matt Read will appear on NBC3 Sunday mornings at 7 a.m. and 9 a.m.!</p><h2>Recipe:</h2><p>Sometimes, there’s nothing better than some great Chinese take-out. It pairs perfectly with binge watching your favorite show, or watching Monday Night Football on the couch. One of our favorites is Egg Foo Young, and when you make it at home, it can be a religious experience. This is a great dish for a night in, and actually makes a spectacular addition to a brunch with your besties, and pairs great with mimosas, bloody marys and a good beer, too. We use chicken thighs and chicken fat with soy sauce, fresh eggs and veggies to make one of the greatest protein combos of all time. Chicken thighs have a lot of flavor, and a fat level that really packs a flavor punch. Egg Foo Young is truly one of the most versatile dishes of all time, it works for breakfast, lunch, dinner or late night. Now, some history, the dish we typically now is actually a combination of the original cantonese dish and American influences. It became popular when restaurants started to make this to use up their leftovers. We love how it came about, and we’re over the moon for it.</p><h2>Ingredients for the Gravy:</h2><ul><li>1 Cup water and 1 tablespoon water (leave the Tbsp of water aside)</li><li>1 tsp Better than Bouillon chicken paste ALEX</li><li>1 Tbsp cornstarch</li><li>1 tsp Shaoxing wine, which is rice cooking wine (or you can use dry sherry)</li><li>1 Tbsp Soy sauce</li><li>2 tsp oyster sauce</li><li>1/2 tsp sesame oil</li><li>1/4 tsp granulated sugar</li><li>1/8 tsp freshly ground black pepper</li></ul><h2>Directions for the Gravy:</h2><ol><li>Put the cup of water and the bouillon paste in a small saucepan and bring to a simmer over medium-high heat</li><li>While it heats, whisk cornstarch and remaining tablespoon of water in a small bowl</li><li>Add the soy sauce, oyster sauce, wine and sesame oil, the sugar, black pepper to the pan and stir it all together</li><li>Whisk the cornstarch into the sauce and stir until it thickens, about a minute, if it’s still too thin, add in a little more cornstarch</li><li>Set aside, keep warm</li></ol><h2>Ingredients for the Egg Foo Young:</h2><ul><li>4 boneless skinless chicken thighs, chopped into small pieces</li><li>3 Tbsp of chicken fat (you can find this in the meat section of supermarket)</li><li>⅛ C Shredded carrots</li><li>1/4 C Chopped white mushrooms</li><li>1/4 C Chopped white onions</li><li>6 Tbsp water, divided</li><li>4 tsp rice flour, divided (find in the Asian area of the supermarket)</li><li>4 Large eggs, divided</li><li>2 Tbsp Shoxing wine (or dry sherry), divided</li><li>1 tsp kosher salt, divided</li><li>2 dashes of white pepper</li><li>2 smashed fresh garlic cloves</li><li>1 Tbsp sesame oil</li><li>1/4 tsp of ginger paste</li><li>Sliced green onions for garnish</li><li>Toasted sSesame seeds for garnish</li><li>5 cups of vegetable oil</li></ul><h2>Directions for the Egg Foo Young:</h2><p><b>Note: The directions are for one patty, so you’ll make a few of them, for us, one of these patties serves one person, and the ingredients above will make you four of them</b></p><ol><li>In a bowl, mix 2 tsp of the rice flour with 3 tablespoons water until it dissolves</li><li>Add 2 of the large eggs and whisk briefly to blend</li><li>Add 1 Tbsp of the Shaoxing wine, 1/2 teaspoon of the kosher salt, and a few dashes of white pepper. Briefly whisk again to combine (this should be yellow but not super smooth), set aside</li><li>In your pan, heat up sesame oil, and brown chicken, set aside</li><li>In the same fan, add a Tbsp of the chicken fat and a tsp of sesame oil and heat up, cook the garlic, carrots, mushrooms and onions and set aside</li><li>Add half of the ginger and half of the chicken and vegetables to the egg mixture</li><li>Heat enough of the vegetable oil in a 10-inch frying pan so that it’s about an inch deep (around 5 cups for a 10-inch pan) over high heat (you can drop a toothpick or some flour to see if it bubbles, then it’s ready)</li><li>Pour the egg mixture all at once into the center of the pan from at least 6” above the pan</li><li>The mixture should fan out well, and if there are any parts floating away, bring them back in</li><li>Keep frying until the edges are brown and firm, about 5 minutes</li><li>As it cooks, use the spatula to keep pressing down, firming the patty</li><li>Once it’s firm, flip the patty and cook for another 3 minutes</li><li>Remove the patty and let rest on paper towels</li><li>Pour that gravy over the top</li><li>Sprinkle some of those sesame seeds on</li><li>Add the chopped green onions</li><li>Float away on a pillow of happiness</li></ol><p>Bonus Tip - One great way to make these is with leftovers, so don’t be afraid to use Egg Foo Young as a way to use them up! These work for any meal of the day, but you don’t need to use just chicken, any protein or veggie works, and the flavor is fine as a vegetarian dish, too. Seafood, pork, whatever you prefer, just leave whatever flavoring or fat from the protein in the pan. They’re great as leftovers, and work well in a sandwich too!</p></div></body>

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SYRACUSE, N.Y. — In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Chicken Thigh Egg Foo Young. Watch the clip above for step-by-step instructions. Matt Read will appear on NBC3 Sunday mornings at 7 a.m. and 9 a.m.!. Recipe:

What's on the Menu? Chicken Thigh Egg Foo Young

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SYRACUSE, N.Y. — In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Chicken Thigh Egg Foo Young. Wa

What's on the Menu? Chicken Thigh Egg Foo Young

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