Ingredients:

• 1 tsp sugar
• 2 Tbs soy sauce
• 6 eggs beaten well
• 1/8 tsp ground pepper
• 1/2 cup chicken stock
• vegetable oil for frying
• 2 cups fresh bean sprouts
• 1 medium onion shredded
• 1 cup shredded cooked chicken
• 2 scallions chopped including the green ends

Method:

• Line a platter with several thicknesses of paper towel and preheat the oven to 200 degrees.
• Mix all the ingredients except the vegetable oil together in a mixing bowl.
• Heat a frying pan so it is hot.
• Put in the vegetable oil to a depth of about 1/2 inch.
• Keep oil at this level by adding more as some is absorbed in cooking.
• Bring oil temperature to medium.
• Stir up the Foo Yung mixture each time before you take a scoopful of it out in order to have the proper ratio of liquid and solid ingredients in each.
• With a soup scoop take a scoop of the Foo Yung mixture and gently put into the frying pan.
• When the first Foo Yung has stiffened gently move it over to make room for the next.
• The number of Foo Yung you can make at once depends on the size of your frying pan.
• When one side of the Foo Yung has turned golden brown turn over gently with pancake turner to fry the other side.
• When the Foo Yung is done transfer from the frying pan onto paper lined platter.
• Keep the Foo Yung warm in the oven until all the Foo Yung can be served together.
• Serve with gravy enjoy your freshly made Foo Yung!