Recipe Index

Ingredients

• 1/2 cup chicken stock
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce, for the gravy
• 1/4 teaspoon sugar
• 1 1/2 teaspoons cornstarch
• 4 teaspoons water
• 6 large eggs
• 1 teaspoon light soy sauce
• 1/4 teaspoon sesame oil
• 1/2 cup cooked chicken or shrimp, chopped
• 1/2 cup thinly sliced celery
• 1/2 cup thinly sliced mushrooms
• 1/2 cup thinly sliced green onion whites
• 1/4 cup thinly sliced green onion tops, for garnish
• Vegetable oil, for frying (about 1/4 cup)

Method

1. Make the gravy first: stir the cornstarch and water together in a small bowl to make a slurry. Combine the chicken stock, oyster sauce, 1 teaspoon soy sauce, and sugar in a small saucepan and bring to a simmer over medium heat.
2. Stir the slurry again, whisk it into the simmering stock, and cook for about 1 minute, until the gravy thickens and turns glossy. Keep warm over low heat.
3. Beat the eggs in a large bowl with the light soy sauce and sesame oil until well blended.
4. Fold in the chicken or shrimp, celery, mushrooms, and green onion whites until the fillings are evenly distributed.
5. Heat about 1 tablespoon of vegetable oil in a small nonstick skillet or wok over medium-high heat until it shimmers.
6. Ladle in about 1/2 cup of the egg mixture and spread the fillings evenly. Cook for 2 to 3 minutes, until the bottom is golden and the edges are set.
7. Flip the pancake and cook 1 to 2 minutes more, until just cooked through. Slide it onto a warm plate and repeat with the remaining mixture, adding more oil as needed.
8. Spoon the warm gravy over the pancakes, garnish with the green onion tops, and serve at once with steamed rice.

Prep: 10 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)