Foo Dog Yung Dog Recipe

Preparation:

1. Beat the eggs with soy sauce in a small bowl. Blend cornstarch into stock. Heat the oil in a small skillet over medium-low heat. Add onions and celery and stir-fry until onions are translucent. Add more oil, if necessary; add meat or fish and stir-fry for 2 minutes. Move the mixture to a bowl.
2. Add a little more oil to skillet if needed; add the eggs and cook, stirring gently, until the eggs are half-cooked. Add meat mixture and stock; continue cooking, stirring vigorously, until the eggs are completely cooked and the liquid are absorbed. You can make about 3 cups of eggs and meat with this recipe.

Ingredients:

• 6 large beaten eggs,
• 3 teaspoons of soy sauce
• 3 teaspoons cornstarch
• 1 cup Chicken Stock
• 2 tablespoons oil, or as needed
• 6 tablespoons finely chopped onion
• 6 to 12 tablespoons chopped celery
• 1 cup cooked ground meat or cooked flaked fish

Note:
The favorite of the Imperial family in Peking, the Pekingese is the model for the various Foo Dog statues that are carved in ivory or cast in bronze. The Pekingese can be traced to the Tang Dynasty of the eighth century, and it is said that the purest strains were the exclusive property of the Imperial family. Considered to be sacred, these very small "sleeve dogs" were cared for and carefully bred by palace eunuchs.

Good meat fillings for this Oriental specialty are liver, chicken, beef and pork.