Tasty, easy, economical appetizer. They seem to disappear quickly too. In this recipe I have used chicken that I minced very finely.A small half breast skinless will do the trick. You could substitute leftover meat, fish or seafood for the chicken . I have put the chili sauce and ginger as optional but I recommend that you use both as they give that final flavor burst. Serve at room temperature . You may make these several hours ahead,store them in the fridge bring out 45 minutes before serving. The recipe can be doubled or tripled.
- 2 tablespoons vegetable oil
- 4 ounces finely minced chicken
- 2 garlic cloves, smashed
- 3 tablespoons onions, finely minced
- 1⁄2 teaspoon powdered ginger
- 2 tablespoons light soy sauce
- 1⁄4 teaspoon chili flakes
- 1⁄4 cup shiitake mushrooms, dried or 1⁄4 cup fresh portabella mushroom, minced
- 3 tablespoons white wine
- 2 tablespoons lemon juice
- 1 egg white
- 2 eggs
- 1 teaspoon water
- 1 teaspoon cornstarch
- 12 pieces of soft crystallized ginger, 1/4 inch each (optional)
- sweet hot chili sauce (You just need a small dab per piece) (optional)
- Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
- In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
- Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
- Simmer until the moisture has evaporated - set aside to cool.
- Meanwhile whisk the 2 eggs with the water & cornstarch.
- Whip the egg white until it forms soft peaks.
- Mix the egg white with the cooled chicken mixture,.
- Fold the chicken mixture into the whisked eggs.
- Heat a no stick omelette pan over medium high heat.
- Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
- It should be almost totally cooked.
- Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
- Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
- Cook second omelette.
- Insert 6 toothpick in each roll about 3/4" apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve.
- Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.
I loved these. We went to a Thai dinner party and I was to bring a plate as a starter. I thought this recipe was a little adventurous for me, but with a little help with the rolling (a fly on the wall would have had a laugh as my husband and I negotiated the rolling together) I was pleased with the outcome. Very tasty and they look interesting too.
These are addicting. You know the "fifth taste," umami? There's sweet, sour, salty, and bitter, and then there's this fifth, savory taste that human beings crave. This dish is an intense punch of that flavor. I ate the whole recipe myself in one night, before dinner. I do think that this recipe is about 98% of the way to 5 stars -- I felt like it needed a touch of herbs or something to balance the flavor a bit, maybe a bit of green onion added to the chicken, or a bit of chopped vegetable (perhaps the spinach that was also a contest ingredient?) with the chicken; I don't know. I thought the step of beating the egg white seemed odd, but it actually gave the omelet a really cool texture. It was hard to get it to spread much in the pan, though, which made me wonder if the cornstarch was necessary. Maybe my pan was just too big. I also found that simmering the chicken that long made it a bit tough, which could perhaps be solved by reducing the amounts of the liquids - or again, maybe it was my pan. It also didn't say when to add the onion. I added it with the garlic and chicken. Anyway, I'm giving 4 stars, but I'm saying "wow, wow, wow," and wishing I had some more -- I may try it again, making a few changes.