Marinate chicken in 1 tablespoon soy sauce, ½ teaspoon sesame oil, 1 garlic clove, and minced green onion, white part only. Rest for 5 minutes in marinade.
Cut the ends off Brussel sprouts and separate leaves.
Slice onion thinly
In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, bean sprouts and Brussel sprouts, onion. Toss to combine
Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine.
Add 1 tablespoon oil to wok. Place a scoop of egg fu yung mixture in the hot wok and cook for 2 minutes on one side. Flip and continue cooking until egg is set, about 2-3 minutes more. Continue until all mixture is made into pancakes.
To Make the Gravy
In a small mixing bowl combine, soy sauce, chicken stock, oyster sauce and ¼ cup cornstarch. Whisk to combine. Pour ingredients into the wok and cook over medium heat until thick. Add salt pepper to taste. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached.
Notes
To Serve: Drizzle gravy over Egg Fu Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.