Mauritian Egg Fooyung

Egg Fooyung is a very popular Chinese recipe around the world and I discovered that the Mauritian version for fooyung is a bit different from the original recipe. Egg fooyung originates from Shanghai, where it is usually made into an omelette with pieces of meat and vegetables. It’s basically some kind of egg pancake, if you prefer. I suppose that when some Chinese immigrated to Mauritius decades ago, they created another version of that popular chinese recipe and hence Mauritian Egg Fooyung came to life! In this Mauritian recipe, the egg is not made into an omelette but is cooked so that it “crumbles”. The trick behind making perfect mauritian fooyung is to NOT to use high heat when adding the egg, otherwise it will cook very fast and you won’t get the “crumbly” effect. Also, my mom advise to add a little of cornstarch water to “thicken” the egg. It is a very easy homemade recipe and you don’t get better than homemade food!
(If you are using the dried chinese mushrooms, soak them in hot water to make them take shape. It should take at least 5-10 minutes. I prefer to use the fresh mushrooms, but if you can’t get them, just use the dried ones.)

Mauritian Egg Fooyung recipe

Ingredients:
3 eggs, beaten with 1 tsp cornstarch water and pinch of salt( just take 1 tsp cornstarch + 1 tbsp water, mix and get 1 tsp from the mixture)
1 medium piece of chicken breast, cut into thin slices
4 medium fresh chinese black mushrooms (shiitake), soaked in warm water, washed, cut in thin slices
3 medium bamboo shoots, thinly cut into julienne
1 medium carrot, thinly cut into julienne
light soy sauce
cornstarch
sesame oil
1 tbsp cooking wine
pepper (to taste)
salt

Steps:
1. Marinate chicken with 1 tbsp light soy sauce, cooking wine, 1 tbsp sesame oil, 1 tsp cornstarch powder. Meanwhile, prepare other ingredients.
2. Heat 1 tbsp oil in wok over medium heat and fry the chicken until cooked. It should take about 3-4 minutes. Remove, keep. Leave as much oil possible in wok.
3. In same wok over medium heat, add mushrooms, carrots and bamboo shoots. Stir-fry for 1-2 minutes or until carrots and mushrooms get soft.
4. Add chicken and mix.
5. Lower your heat and add egg mixture. After about 30 seconds, take the spatula to
“fold” the mixture from the sides onto the centre of the wok. Continue to do so until the eggs start to solidify and form “crumbles”.
6. When the eggs are well cooked, turn off heat, add pepper and mix. Done!

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