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EGG FOO YONG – paleo recipe
Stav Kogan

EGG FOO YONG

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 4 oz grilled chicken thighs (p. 29), diced
  • 2 cups steam-sautéed cabbage (p. 33), minced
  • 4 scallions, green and white parts, thinly sliced
  • 2 tsp of coconut aminos
  • 1 tsp Chinese five-spice powder
  • 1/4 tsp cayenne pepper
  • 1 tsp sesame oil
  • 2 tsp coconut oil
  • additional scallion tops, for garnish
  • 2 tbsp Olive Oil Mayo (p. 43)
  • 1 tsp coconut aminos
  • 1/2 tsp sesame oil
  • 1/4 tsp rice vinegar
  • 1/2 clove garlic, minced (about 1/2 teaspoon)
  • 1/4 tsp crushed red pepper flakes; pinch cayenne pepper

Method
 

  1. 1.
  2. Preheat the oven to 300 F.
  3. Cover a large baking sheet with parchment paper or aluminum foil.
  4. 2.
  5. In a large bowl, beat the eggs with a whisk or fork, then add the diced chicken, cabbage, scallions, coconut aminos, five-spice powder, cayenne, and sesame oil.
  6. Blend well.
  7. 3.
  8. Heat a large skillet over medium-high heat for about 3 minutes.
  9. Add coconut oil and allow it to melt.
  10. Place pancake rings in the skillet, and pour 1/4 cup batter into each ring.
  11. Cook for 5 minutes, remove the rings, and flip the patties to brown the other side.
  12. Cook for about 5 minutes, then remove them to the baking sheet and place them in the oven to keep them hot while you make the rest of the patties.
  13. 4. To make the spicy secret sauce, place all the ingredients in a small bowl and use a fork to mix until blended.
  14. 5. To serve egg foo yong, stack the patties on a plate, top with a dollop of spicy secret sauce, and sprinkle with sliced scallion tops.

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