Chefs Kickin fu yung chicken Umami Gravy Takeout Fakeaway

Instructions:

1. Combine diced chicken with soy sauce, ginger, and white pepper. Let it sit while you prep the other ingredients (at least 10 minutes).
2. Heat 1 tbsp of oil in the skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
3. Add the remaining 1 tbsp of oil to the skillet. Sauté the chopped onion until softened. Add bean sprouts, water chestnuts, and bamboo shoots. Cook until slightly softened. Remove from skillet and set aside.
4. In a large bowl, whisk together the eggs, cornstarch, water, salt, and pepper.
5. Gently fold in the cooked chicken and vegetables into the egg mixture.
6. Heat a lightly oiled skillet over medium heat. Pour 1/4 of the egg mixture into the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining egg mixture.
7. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute (roux). Gradually whisk in chicken broth until smooth.
8. Stir in soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper.
9. In a small bowl, whisk together water and cornstarch. Gradually whisk the cornstarch slurry into the gravy. Cook, stirring constantly, until the gravy thickens.
10. Place Fu Yung Chicken omelettes on plates. Spoon gravy over each omelette. Garnish with sliced green onions. Serve immediately.