Rotisserie Chicken Egg Foo Yong

3 Smart Points

 

Silly name. Serious dish. Although I wasn’t raised on Egg Foo Yong, as a child of the 80’s, in a world of sweet-and-sour chicken, it read serious glaa-mmmmour. Something Angela Lansbury might order in Boston’s Chinatown on “Murder She Wrote,” or Charo might find on the “The Love Boat’s” Lido deck buffet, this crazy simple Chinese-American plate is a real dinnertime champion. Simply, it’s an ingenious omelet of shredded meat and crunchy veggies served with a bit of rice for dinner, or on a bagel (or bagel thin) with plenty of reheated sauce as a prefect hangover brunch sandwich.

 

Rotisserie Chicken Egg Foo Yong

adapted from Taste of Home

Makes 8 omelets and 2 cups sauce, serving 4

Per 2 omelets and ½ cup sauce: 3 Smart Points (white meat only: 2 Smart Points)

 

For the sauce:

2 tablespoons corn starch

1 tablespoon sugar

2 tablespoons reduce-sodium soy sauce

1 tablespoon white distilled vinegar

2 cups reduced-sodium chicken broth

 

For the omelets:

6 large eggs

¼ cup flour

1 clove garlic, minced

12 ounces (half chicken, light & dark) rotisserie chicken meat, shredded

1 (14 ounce) can bean sprouts, or fresh

⅓ cup shredded carrot

1 stalk celery, very thinly sliced on the bias

2 scallions, very thinly sliced (whites and greens divided

½ teaspoon coarse  kosher salt

¼ teaspoon freshly ground black pepper

 

In a small saucepan, combine corn starch and sugar. Whisk in soy sauce, vinegar, and broth and bring to a boil over medium-high heat.

Heat a non-stick griddle or frying pan over medium-high heat. Meanwhile, add eggs, flour, garlic, chicken, sprouts, carrots, celery, scallions, salt, and pepper to a medium mixing bowl. Spray pan with non-stick spray and add mixture by ⅓ cupfulls. Cook for 2 minutes until golden, then flip and continue cooking 2 minutes more until second side is golden as well. Serve with sauce and rice.

Fabulous as leftovers on a sandwich.