Sentimental food post.

Beautiful food memories and I’m a massive believer of creating memories around food. This dish brought back my childhood ❤️
Chicken Foo Young – a nod to my dad ❤️
Last night whilst creating this for myself, I was whisked back to my childhood then lost myself.
Chicken Foo Young is a dish my dad ordered on those rare occasions we were fortunate to order a Chinese. Just making this took me right back. The first day we ever had a video recorder, it was exciting as if all our Christmas’s had come at once – a Radio Rentals special offer ❤️ to celebrate this we were allowed to go to the local video rental shop – those old enough to remember and from Nuneaton it was called the ‘Hop Pole’ on Heath End Road. We hired Indiana Jones and the temple of doom ❤️. We also ordered a Chinese which my dad collected. I had king prawns in tomatoes and shared egg fried rice, I remember my dad having Chicken Foo Young.

He loved simple foods just done right.
It was nice sitting eating this reflecting and getting lost in the creation. Those 15 minutes in the kitchen…..took me straight back to being 10 ❤️
Food memories are what it’s all about for me. Sentimental soft soul.

Ingredients –

Meal for 1 –
1 poached chicken breast.
3 eggs whisked with a pinch of salt.
1 1/2 tbsp of vegetable oil
1/2 an onion chopped
Handful of frozen peas
I added 1/2 a bag of beansprouts as they needed using.

Method –

Bring a saucepan of water to the boil. Once bubbling away add a chicken breast, bring it back to a boil and poach for 10 minutes. A simple way to cook chicken along with retaining the moisture. Whilst this cooking method is doing its thing, you can do your simple pre for this dish.

After 10 minutes drain the water, allow the chicken breast to sit for a minute then slice into strips.

Heat the oil in a wok. Once hot, add in the chicken onions and stir fry for about 30 seconds. These should brown due to how hot the oil is.

As the onions brown add back into the wok the pre cooked chicken & salt. Stir fry this again for a minute.

I also added in beansprouts at this point. Not always part of the dish as depending on the region of takeaway / restaurant you’re ordering from, but to be honest. I had half a bag that needed using and because beansprouts go off very quickly I just wanted to utilise them to prevent wastage. I cooked them for 2 minutes again moving them around the wok.

Then the frozen peas were added. These took a minute to cook again due to the heat.

After a minute cooking the peas the whisked eggs were added. Allow this to sit for 30 seconds to create a hard base like an omelette.

The egg will cook and firm up. Slowly and gently move it around the wok to ensure it’s cooked evenly.

The kitchen smelt amazing, just picturing my dad eating his Foo Young.

Simplicity at its best ❤️

Very reflective at the minute as that’s where I am with life. Thank you for reading my ramblings if you have managed to get this far.

Discovering Chin & Choo Taylor on social media for me has been a ‘game changer’.