Six-spice Chicken Omelette
photo by WaterMelon
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 300 g boneless skinless chicken breasts, slices into strips (4 halves)
- 1 1⁄2 teaspoons five-spice powder
- 1 teaspoon ground coriander
- 1 1⁄2 teaspoons peanut oil
- 1 clove garlic
- 1 1⁄2 teaspoons fresh lime juice
-
Omelette
- 8 eggs
- 2 tablespoons water
- fresh ground black pepper
-
Filling
- 1 medium yellow onion, cut into rings or wedges
- 2 cloves garlic
- 100 g shiitake mushrooms, sliced thinly
- 100 g bean sprouts
-
Sauce mix together
- 1⁄4 cup oyster sauce
- 3 tablespoons soy sauce (may use low sodium)
- 1 1⁄2 teaspoons fresh lime juice
- 1⁄4 cup water
- scallions or spring onion, green part only,cut diagonally
- dark soy sauce
directions
- Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
- In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
- Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
- As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
- Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
- Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
- Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
- Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
- Now add the bean sprouts, give the mixture a good quick stir
- Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
- Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
- Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately
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RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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