Chinese Eggs and Garnishes Recipes - Chicken, Ham and Prawn Omelet Recipe

Ingredients

• 1 1/2 tablespoons peanut oil

• 1 chopped small onion

• 2-3 tablespoons bean sprouts, picked over

• 1 tablespoon cooked chicken*

• 1 tablespoon boiled ham*

• 1 tablespoon shelled cooked prawns*

• 1 tablespoon canned bamboo shoots*

• 1-2 white unopened cultivated mushrooms*

• 1 tablespoon cooked peas

• pinch salt

• pinch each sugar and Ve-Tsin (M.S.G.)

• 1/2 teaspoon ginger sherry

• 1/2 teaspoon sesame oil

• few drops soy sauce

• 1 dessertspoon chicken stock

• 1 egg

The Sauce

• 1/4 pint (U.S. 5/8 cup) chicken stock

• 1 tablespoon tomato sauce

• pinch each salt and Ve-Tsin (M.S.G.)

• 1/2 teaspoon corn-flour

• 1 dessertspoon water

* All thinly sliced.

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Method:

1. Heat 1 tablespoon oil in omelet pan and cook onion for a few minutes. Add bean sprouts and cook 1 minute. Add next 12 ingredients.

2. Shake and toss over fairly high heat for 1-2 minutes, not frying the mixture but letting it cook in the steam created. Shape into a mound on a heated serving dish.

3. Heat 1/2 tablespoon of oil in another pan. Pour the egg, beaten with a tiny pinch of salt, into it and tilt the pan this way and that to spread the egg very thin. It is ready in less than 1/2 minute. Carefully lift it on top of the mound.

4. To make the Sauce: Bring the first 4 ingredients to the boil. Add the corn-flour blended with the water and cook for a further minute. Pour the sauce over the egg when it will spread out and into the dish.