CHICKEN EGG FOO YUNG
Beat 2 eggs and add the chicken and some chopped spring onions.
Heat up a wok with some peanut oil and make sure the oil is hot (the oil will move around the wok very easily).
Add the mix in and move some of the top of the mix around the wok to make an even patty.
When the mix looks solid enough to flip – turn with a flip or with a large spatula. (if you are going for the scrambled version then this doesn’t matter too much)
When it’s all solid add some soy sauce to taste.
Sometimes it’s served with gravy or a soy gravy (just gravy with soy added) instead.