Syracuse, N.Y. — This week’s What’s on the Menu? segment on Weekend Today in Central York taught viewers how to prepare a hearty Chicken Thigh Egg Foo Young. The recipe, demonstrated by local host Matt Read, showcases a protein‑rich combination of chicken thighs, eggs and fresh vegetables, making it an ideal option for families seeking a satisfying home‑cooked meal.
Why Egg Foo Young Works for Any Meal
The dish blends classic Chinese flavors with American comfort. Using chicken thighs and a touch of chicken fat adds depth, while soy sauce, Shaoxing wine (or dry sherry) and oyster sauce create a savory gravy that ties everything together. The result is a flexible plate that can serve as breakfast, lunch, dinner or a late‑night snack.
Ingredients – Gravy
- 1 cup water plus 1 tablespoon extra water (set aside)
- 1 tsp Better Than Bouillon chicken paste
- 1 tbsp cornstarch
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tbsp soy sauce
- 2 tsp oyster sauce
- ½ tsp sesame oil
- ¼ tsp granulated sugar
- ⅛ tsp freshly ground black pepper
Gravy Directions
Combine the water and bouillon paste in a small saucepan; bring to a simmer over medium‑high heat. In a separate bowl, whisk the cornstarch with the reserved tablespoon of water. Add soy sauce, oyster sauce, wine, sesame oil, sugar and pepper to the pan, stirring to blend. Whisk the cornstarch mixture into the sauce and cook until thickened, about one minute. Keep warm.
Ingredients – Egg Foo Young
- 4 boneless, skinless chicken thighs, diced
- 3 tbsp chicken fat (available in the meat department)
- ⅛ cup shredded carrots
- ¼ cup chopped white mushrooms
- ¼ cup chopped white onions
- 6 tbsp water, divided
- 4 tsp rice flour, divided
- 4 large eggs, divided
- 2 tbsp Shaoxing wine (or dry sherry), divided
- 1 tsp kosher salt, divided
- 2 dashes white pepper
- 2 smashed fresh garlic cloves
- 1 tbsp sesame oil
- ¼ tsp ginger paste
- Sliced green onions and toasted sesame seeds for garnish
- 5 cups vegetable oil for frying
Egg Foo Young Directions
Mix 2 tsp rice flour with 3 tbsp water until dissolved. Add two eggs and whisk briefly. Stir in 1 tbsp Shaoxing wine, ½ tsp kosher salt and a few dashes of white pepper; set aside.
In a pan, heat sesame oil and brown the chicken pieces; remove and set aside. Using the same pan, add a tablespoon of chicken fat, a teaspoon of sesame oil, garlic, carrots, mushrooms and onions; cook until softened, then set aside.
Combine half the ginger, half the cooked chicken and vegetables with the egg mixture. Heat about an inch of vegetable oil in a 10‑inch skillet (approximately 5 cups). When the oil bubbles, pour the egg mixture from six inches above the pan. Let it spread, then fry until edges turn brown and firm, about five minutes. Press gently with a spatula, flip, and cook an additional three minutes.
Drain on paper towels, then drizzle the prepared gravy over each patty. Garnish with sesame seeds and sliced green onions. Serve hot and enjoy the comforting flavors.
Local Tips and Variations
Matt Read encourages home cooks to treat the recipe as a flexible canvas. Leftover vegetables, pork, seafood or even a vegetarian version work well—just retain the flavorful fat from the protein you choose. The patties also reheat nicely for a quick sandwich filling.
Whether paired with mimosas for a weekend brunch or a cold beer while watching Monday Night Football, this Chicken Thigh Egg Foo Young brings a taste of Chinese‑American heritage to Syracuse kitchens.
Original reporting: CNY Central WSTM (Sinclair) – local — read the source article.
