Ingredients

The following ingredients have 4 Servings
  • 6 Eggs, beaten
  • 1/4 cup minced scallions
  • 1/2 cup shredded Chinese Cabbage
  • 1/2 cup minced water chestnuts
  • 1/2 pound Ground chicken
  • 1 tablespoon Soy Sauce or Coconut Aminos
  • 4 tablespoons avocado oil for cooking
  • 2 cups chicken Broth
  • 2 tablespoons Soy Sauce or Coconut Aminos
  • 1 tablespoon Granular Sweetener (Click here to see my favorite on Amazon)
  • 1 tablespoon Vinegar
  • 1/2 teaspoon xanthan gum (click here to see my favorite brand on Amazon)

Instruction

  • In a large mixing bowl combine the egg, scallions, cabbage, water chestnuts, chicken and soy sauce.
  • Heat 1/2 tablespoon of oil in a 4-6 inch skillet over medium heat and add 1/4 cup of the mixture to the pan. Flatten the top like a pancake.
  • Cook the pancake until set and brown. Should take about 3 minutes. Flip and cook the other side for a couple of minutes more.
  • Remove from the skillet and set aside on a sheet pan. Place the sheet pan in the oven set to 250F to keep the pancakes warm.
  • Continue with the remaining batter, being sure to stir the mixture before adding to the pan. Makes approximately 8 pancakes.
  • When all of the pancakes are cooked, add the chicken broth, soy sauce, sweetener, vinegar and xanthan gum to a sauce pan. Whisk to combine and bring to a boil to thicken. Remove from heat.
  • Serve the egg foo young pancakes with the sauce.