Esqusive Cooking
Foe Yong Hai

Foe Yong Hai

A very popular Chinese side or main course is the Foe Yong Hai. The combination of eggs with vegetables and chicken in a creamy, but fruity tomato sauce, is often very much appreciated. Just like with the Chinese tomato soup, the homemade fruit broth is also decisive here and provides the one and only real Chinese taste.


  • First make the fruit stock according to the instruction
  • Then make the wok oil (if you haven't already done this)
  • Fill a measuring cup with 1 liter of fruit stock and set aside
  • Then cook the chicken piece in the rest of the fruit stock
  • After the chicken is cooked, cut the chicken into small cubes
  • Cut the green of a spring onion into rings and set aside with the chicken cubes
  • The sauce Put 150 ml wok oil in a wok and bring to the boil
  • Now pour in the liter of fruit stock and heat it up to just below the boiling point
  • Add the flour little by little and stir until you no longer see lumps and a nice creamy sauce
  • Then stir in the tomato paste, mix well
  • Then pour in the lemon juice or vinegar and keep stirring well, don't let it boil
  • Then add the sugar and v-tsin and keep stirring
  • Let the mixture reduce slightly and use the cornflour to thicken the sauce a bit Stir well so that you have the desired thickness and then pour the sauce into a bowl or large measuring cup so that the flour in the sauce cannot burn
  • Clean the wok for later use

The egg mixture

  • Cut the leek into rings, the mushrooms into slices and the bell pepper into thinner strips If you also use bamboo shoots, cut it into small pieces
  • Put the eggs in a large mixing bowl and add some fat, and stir together
  • Add the leek, mushrooms, bell pepper and bamboo shoots to the eggs and stir until well combined
  • Pour a good splash of homemade wok oil (about 100 ml) into the wok over high heat
  • When the oil is hot, add the egg mixture
  • Now add the chicken cubes and stir-fry until done, turning the mixture regularly
  • Finally, pour a little rice wine and sesame oil over the egg mixture and fry until the egg is completely cooked When it is cooked, place two pieces of the egg mixture per plate, placing the smallest piece on the bottom
  • Pour the previously made tomato sauce generously over the egg mixture

Enjoy your dinner

This Foe Yong Hai is ideal as a main course with white rice or as a side dish in a rice table. If the Foe Yong Hai is part of a rice table, put the whole egg mixture in a bowl and then pour the tomato sauce all over it so that the egg mixture is covered. Then keep it warm with a rechaud.

Foe Yong Hai

  • 1 Chinese fruit stock (homemade)
  • 1 Chicken breast
  • 1 cm Ginger
  • 14 eggs
  • 1.5 leeks
  • 6 mushrooms
  • 1 red bell pepper
  • 2 tbsp cornflour
  • 150 g sugar
  • 180 g flour
  • 280 g tomato puree
  • 200 ml lemon juice or vinegar
  • Vetsin
  • Salt
  • 1 tbsp rice wine
  • wok oil (homemade)
  • some soaked bamboo shoots

  :  40 min
  : 20 min

Chinese tomato soup
Chinese tomato soup
Wok oil
Wok oil
Fruit broth
Fruit broth