I came across this wonder recipe for chicken egg foo yung. You can give it a try. http://www.orientalcookbook.co.uk/chinese.php?recipe=80

Sauce 1 Cup Chicken Broth 2 tablespoons soy sauce 1 tablespoon rice wine Dash of white pepper 1 tablespoon cornstarch dissolved in 3 tablespoons water 1 teaspoon oriental sesame oil Omelet 3/4 Cup finely shredded cooked turkey, veal or chicken half Cup finely shredded onions half Cup bean sprouts half Cup shredded celery half Cup thinly sliced fresh mushrooms 5 extra large eggs, well beaten 1 teaspoon kosher salt 1/8 teaspoon white pepper 2 cups corn oil for deepfrying, or 5 tablespoons for stir frying Deep Fried Version 1. Bring the broth to a boil in a saucepan. Add the soy sauce, wine and pepper. Turn down the heat. Give the cornstarch mixture a stir and gradually pour it into the broth while stirring constantly until the sauce thickens. Add the sesame oil and stir once more. Keep the sauce warm. 2. Combine the meat, vegetables, eggs, salt and pepper and mix well. 3. Heat a wok and add the 2 cups corn oil. When the oil is very hot, about 350 deg F., ladle in one fourth of the egg mixture. The egg will float; as it sets, ladle in another fourth of the mixture. Continue until you have 4 omelets frying. Deepfry the omelets until the bottoms are lightly browned, then turn them over and brown the other side. Use 2 spatulas to remove each omelet from the wok, pressing lightly to squeeze out some of the excess oil. Place on a serving platter. Reheat the sauce until hot, stirring once or twice. Pour the sauce over the omelets and serve. Stir Fried Version 1. Heat a wok over medium heat until hot. Add 2 tablespoons corn oil. Add the meat and vegetables. Stir fry a few seconds and add the salt and pepper. Continue to stir fry for 2 minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly. Clean out the wok. 2. In a large mixing bowl, combine the beaten eggs with the meat and vegetable mixture. 3. Reheat the Wok. When the oil is very hot, pour in the egg mixture. use a spatula to push the mixture back and forth as the eggs set. Flip portions of the egg mixture over so that it browns slightly on the outside, and turn offthe heat while the egg mixture is still soft on the inside. Serve hot. Serves 4