Oriental Finger Food, Rolled Chicken & Mushroom Omelette

READY IN: 30mins
Bergy
Recipe by Bergy

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.

Top Review by mummasgirl

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.

Ingredients Nutrition

Directions

  1. Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
  2. In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
  3. Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
  4. Simmer until the moisture has evaporated - set aside to cool.
  5. Meanwhile whisk the 2 eggs with the water & cornstarch.
  6. Whip the egg white until it forms soft peaks.
  7. Mix the egg white with the cooled chicken mixture,.
  8. Fold the chicken mixture into the whisked eggs.
  9. Heat a no stick omelette pan over medium high heat.
  10. Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
  11. It should be almost totally cooked.
  12. Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
  13. Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
  14. Cook second omelette.
  15. 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.
  16. 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.

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