Foo Young Hai
Recipe type: Dinner
Cuisine: Indonesian/Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 eggs
  • 4 skinless boneless chicken thighs
  • 2 leeks
  • 1 tray of mushrooms
  • ½ tsp salt
  • ¾ tsp pepper
  • For the foo young hai sauce: 4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
  • 1 cup of tomato ketchup
  • ⅓ cup of sugar
  • 6 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp ginger
  • 2 cups cooked rice.
  1. First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.
  2. Shred the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.
  3. Now it's time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposite over the meat vegetable mixture. Put the omelet on some cooked rice and pour the Foo Young Hai sauce over your omelet.
Recipe by KinFolk Recipes at