Chicken Egg Foo Young is a Chinese-American classic which makes an easy and quick mid-week dinner.  This version is based on a recipe in eggsallways.com and will serve 2 people with steamed rice.

For the chicken

¼ lb. ground chicken

1 tsp. cornstarch

1-1/2 tsp. soy sauce

Pinch of salt

1/8 onion, chopped

½ carrot, peeled and coarsely grated

For the sauce

½ cup chicken broth

1-1/2 tsp. soy sauce

1-1/2 tsp. oyster sauce

1-1/2 tsp. Shaoxing wine, sake or dry sherry

1-1/2 tsp. cornstarch

For the pancakes

2 Tbs. cooking oil, divided

3 large eggs

1-1/2 tsp. soy sauce

¼ tsp. toasted sesame oil

1/8 tsp. freshly ground pepper

2 Tbs. bean sprouts or chopped chives or green onions

In a small bowl, mix together the chicken, cornstarch and soy sauce

In a medium non-stick skillet, heat a Tbs. of oil over medium-high heat.  Sauté the onion for a minute or so, stirring occasionally.  Add the chicken.  Cook on one side without stirring for a couple of minutes.  Then flip on the other side and cook until done, while breaking it into small pieces.  Add the carrot and stir.  Put the chicken/onion/carrot mixture in a bowl or plate to cool.

Put the sauce ingredients in a small saucepan.  Bring to a boil and then reduce to a simmer.  Cook, stirring occasionally, until slightly thickened. Remove from heat.

In a medium bowl put the eggs, soy sauce, sesame oil, and pepper.  Lightly beat the eggs (do not overbeat.  Stir in the cooled chicken mixture and the bean sprouts (or green onions or chives).

Heat the remaining Tbs. of oil in the skillet over medium heat.  Spoon the egg mixture into the pan in 2 piles, using a spatula to keep the egg from spreading.  Cook the egg mixture for about 2 minutes until the downside is set.  Flip and cook on the other side for another 2 minutes.

Put a base of steamed rice on each plate.  Top with the egg patty and then with the sauce.  Serve immediately.