Name: Chicken Fuyunghai with Sweet and Sour Sauce
Cook time: 20 min
Ingredients: 65 grams Accelist Pangan Nusantara Whole Egg Powder ((dissolved in 195 ml water, equivalent to 5 whole eggs)); 200 grams fresh chicken breast, minced or ground; 50 grams white cabbage, thinly sliced; 1 medium carrot (±80 g), coarsely grated; 2 stalks spring onion, sliced diagonally; 30 grams cornstarch; Cooking oil, as needed for frying; 1 tsp salt; ½ tsp ground white pepper; ½ tsp soy sauce; 200 ml water; 3 tbsp tomato sauce; 1 tbsp chili sauce; 1 tbsp sweet soy sauce; 1 tbsp cooking vinegar; 2 tsp sugar; 1 tbsp cornstarch + 2 tbsp water ((slurry for thickening)); 1 tbsp margarine; 3 cloves garlic, finely chopped; ½ medium onion, roughly sliced; 50 grams carrot, finely diced; 50 grams green peas; Salt, to taste

Chicken Fuyunghai with Sweet and Sour Sauce

Fuyunghai is a Chinese-style egg omelette filled with chicken and vegetables that has long been a staple of Indonesian Chinese food. Its soft, fluffy interior, golden exterior, and savory-sweet sauce make it a crowd-pleaser, equally at home in a proper restaurant or a humble roadside stall.

This version delivers the same familiar flavors with a more measured approach: an egg powder-based batter for consistent results every time, and a classic tomato-based sweet and sour sauce with green peas and carrots, cooked separately to keep each component at its best. Best served over steamed white rice for lunch or dinner.

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Cook Time 20

Servings: 2 people

Course: Main Course

Cuisine: Chinese, Chinese-Indonesian

Calories: 620

Ingredients Method

Ingredients

65 grams Accelist Pangan Nusantara Whole Egg Powder (dissolved in 195 ml water, equivalent to 5 whole eggs)
200 grams fresh chicken breast, minced or ground
50 grams white cabbage, thinly sliced
1 medium carrot (±80 g), coarsely grated
2 stalks spring onion, sliced diagonally
30 grams cornstarch
Cooking oil, as needed for frying

Seasonings & Sauce

1 tsp salt
½ tsp ground white pepper
½ tsp soy sauce

Sweet and Sour Salted Egg Sauce:

200 ml water
3 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp sweet soy sauce
1 tbsp cooking vinegar
2 tsp sugar
1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
1 tbsp margarine
3 cloves garlic, finely chopped
½ medium onion, roughly sliced
50 grams carrot, finely diced
50 grams green peas
Salt, to taste

Method

Dissolve the Whole Egg Powder: Add 65 g of Mix Egg Powder to a mixing bowl, then gradually pour in 195 ml of water while whisking until fully dissolved with no lumps. Let it sit for 2 minutes before using.
Mix the Batter: Add the minced chicken, cabbage, carrot, spring onion, salt, white pepper, soy sauce, and cornstarch into the egg powder mixture. Stir until everything is evenly combined; no need to beat vigorously.
Fry the Fuyunghai: Heat oil in a flat pan or non-stick skillet over medium heat, pour in half the batter, and spread it into a round shape. Let the bottom cook until golden, about 4–5 minutes, until the edges look set and dry. Carefully flip with a wide spatula and cook the other side for 3–4 minutes. Transfer the cooked fuyunghai to a separate plate, and repeat with the remaining batter.
Cook the Sweet and Sour Sauce: In a separate pan, melt the margarine and sauté the garlic and onion until fragrant. Add the carrot and green peas and stir briefly. Pour in the tomato sauce, chili sauce, sweet soy sauce, vinegar, sugar, and 200 ml of water, and bring to a boil. Adjust seasoning to taste, then pour in the cornstarch slurry while stirring continuously until the sauce reaches your desired consistency. Remove from heat.
Plate and Serve: Arrange the fuyunghai on a serving plate, pour the sweet and sour sauce evenly over the top, and serve immediately alongside steamed white rice.