How to make Egg Fu Yung at home!

Ingredients:

For the Sauce

Ingredient	Amount
Chicken broth	1 cup
Sugar	2 teaspoons
Vinegar	2 teaspoons
Corn starch	1 tablespoon
Water	2 tablespoons
Soy sauce (remaining)	1/3 tablespoon (after using 1 teaspoon above)

Instructions:

1. Prepare Fillings: Finely chop all vegetables — bean sprouts, scallions, bamboo shoots, and water chestnuts — and shred the ham. This helps them cook evenly and blend well into the patties.

1. Make Egg Mixture: Crack the eggs into a bowl and beat lightly to break yolks and mix. Stir in the ham, vegetables, and 1 teaspoon of soy sauce.
2. Cook Patties (First Batch): Heat 2 tablespoons of peanut oil in a skillet over medium-high heat for about 30 seconds until hot. Pour roughly 1/3 cup of the egg mixture into the pan, shaping it into a pancake. Cook until the bottom turns golden brown, then flip and cook until the other side is browned and fully cooked.
3. Keep Warm & Cook Remaining Patties: Transfer cooked patties to an oven-safe plate and keep warm in a low oven (around 200°F/95°C) while cooking the rest of the batter, adding more peanut oil as needed for each batch.
4. Prepare Sauce Thickener: In a small bowl, whisk together water and cornstarch until smooth and set aside.
5. Make Sauce: In a saucepan, combine the remaining soy sauce, chicken broth, sugar, and vinegar. Bring the mixture to a boil over medium-high heat.

Thicken Sauce: Slowly add the cornstarch mixture to the boiling sauce while stirring constantly. Continue stirring until the sauce thickens to your preference.
Serve: Plate the warm egg foo young patties and generously pour the sauce over them.