In a bowl, add the minced chicken, garlic powder, pepper powder, brown sugar, soy sauce, and oyster sauce
Mix everything well and reserve it for later use
In a bowl, add the shrimp, salt, and pepper powder. Mix well and reserve it for later use as well
Add cornstarch, water, soy sauce, Shaoxing wine, oyster sauce, and oil to a bowl
Whisk well the mixture without forming any lumps
In a pan with medium heat, pour the above-prepared mixture and cook until it turns thick
Remove the gravy from heat and reserve it for later use. The gravy may turn thick as it cools down so make sure to reheat before serving
In a pan with medium heat, pour oil and add garlic. Saute until it turns aromatic
Add the marinated chicken and cook until it turns white
Now add the marinated shrimp and cook until it turns pink. Reserve the cooked fillings for later use
Now add the onion, cabbage, carrots, bean sprouts, and cooked fillings. Mix gently until everything is incorporated
In a pan with medium heat, pour oil and add two ladles of egg mixture, and spread the fillings evenly
Flip the omelet and cook for a minute. And finally, flip the omelet and remove it from the heat
Place the Egg Foo Young (Chinese Omelette) on a plate along with bean sprouts and top it with gravy that we have reserved already. Garnish with Spring Onions
Serve this flavor-packed Egg Foo Young with hot white rice as a main course meal or you can also serve the gravy as a dipping sauce for an omelet and enjoy it as an appetizer