A Chinese-Indonesian-Dutch dish: a fluffy egg omelette with chicken, mushrooms and vegetables, served with a sweet and sour sauce made from home-made fruit stock. You make the wok oil and the fruit stock yourself, and you can taste it: the sauce is fresh, spicy and sweet at once. The sauce freezes well in portions.
Foe Yong Hai
Foe Yong Hai
Method
01
Wok oil
Pour the oil into a pan and heat it to 180°C.
02
Chop the aromatics
Roughly chop the shallot, slice the ginger and crush the garlic.
03
Fry
Deep-fry the shallot, ginger and garlic for a few minutes.
04
Strain
Strain the oil and pour the wok oil into a glass bottle.
05
Fruit stock
Slice the orange, cut the apple into wedges and cut the celery into pieces.
06
Simmer
Simmer the apple, orange and celery for 15 minutes.
07
Strain
Strain the fruit stock through a sieve.
08
Sauce
Heat 40 ml wok oil in a pan. Add the flour and stir well. Fry the roux for a few minutes.
09
Tomato and sambal
Mix the tomato purée and sambal into the roux. Fry briefly.
10
Add the fruit stock
Gradually add the 500 ml fruit stock, stirring well, until you have a smooth sauce.
11
Season
Add the orange juice, vinegar, sugar, MSG and salt. Let the sugar dissolve.
12
Thicken
Thicken the sauce with the cornflour mixture.
13
Chicken
Put the chicken in the freezer for 20 minutes.
14
Slice the chicken
Cut the chicken into very thin slices.
15
Marinate
Mix the water, salt, pepper, cornflour and, if using, the Shaoxing wine into the chicken. Leave to stand for 10 minutes.
16
Add the oil
Mix 1 tbsp sunflower oil into the chicken. Leave to stand for another 10 minutes.
17
Omelette
Slice the mushrooms thinly.
18
Fry the chicken and mushrooms
Heat a little wok oil in a pan and fry the chicken and mushrooms.
19
Beat the eggs
Beat the eggs with a little salt, pepper and MSG.
20
Combine
Mix the eggs with the chicken, mushrooms and mixed vegetables.
21
Fill the pans
Heat a splash of wok oil in 2 large frying pans. Divide the egg mixture between the pans.
22
Cook the omelette
Cover the pans with a lid. Fry the omelette over a medium heat for a good 5 minutes.
23
Turn over
Chop the omelette into rough pieces, turn them over and fry the omelette through completely.
24
Serve
Divide the pieces of egg between serving containers and spoon the sauce over the top.
Tips & notes
The sauce freezes well: let it cool completely first and freeze it in portions, for example for 1 to 2 people, so you only defrost what you need. Handy, because making the sauce is quite a bit of work, so make a larger batch in one go. Keeps for up to 3 months in the freezer; defrost overnight in the fridge and then reheat gently over a low heat, stirring, until the sauce is smooth again. Store the homemade wok oil with garlic and ginger covered in the fridge and use it within a week: garlic in oil can be dangerous at room temperature (botulism).
Contains:
Eggs
Gluten
Celery
