Egg Foo Young Gravy by: Bill 0 Comments Jump to Recipe Posted:2/06/2023Updated:2/03/2023 Some say that the egg foo young gravy is really what makes the dish.Serving egg foo young without gravy is like serving mashed potatoes without gravy.You could…but why? Whether you’re making Chicken Egg Foo Young or any other egg foo young recipe, you need that gravy to pour over the fried patties and a little—or a lot!—over your rice.

We always make a little extra, and once you taste the combination of this silky gravy and steamed white rice (or fried rice!), you’ll understand why.  Using Cornstarch or Flour to Thicken Gravy Here, we use a combination of flour and cornstarch, which results in a well-rounded gravy for egg foo young.But what is the difference between using cornstarch or all purpose flour to make gravy? Each has advantages and disadvantages.  In Chinese cooking, cornstarch (or other starches like tapioca starch and potato starch) is used to thicken sauces.However, you may have found that cornstarch-thickened sauces tend to thin out after refrigerating and reheating.

You may be familiar with this phenomenon, if you’ve had a Chinese takeout hot and sour soup or egg drop soup that seems thinner after a night in the refrigerator.Adding flour directly into gravy can result in lumps or a raw flour taste, so it needs to be cooked first in oil, butter, or animal fat—in other words, you make a roux.Flour tends to retain i

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