Chinese Eggs and Garnishes Recipes - Special Chicken Omelet Recipe

Ingredients

• 1 tablespoon raw chicken

• 1 tablespoon raw pork

• 1 tablespoon water chestnuts

• 1 tablespoon cooked ham

• 1 tablespoon bamboo shoots

• 1 tablespoon canned awabi

• 1 tablespoon Chinese mushrooms

• 1 tablespoon cooked peas

• 1 1/2 tablespoons peanut oil

• 1 chopped small onion

• 1 beaten egg

• pinch each salt, 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

The Sauce

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

• 1 tablespoon tomato ketchup

• pinch each salt, sugar and Ve-Tsin

• 1/2 teaspoon corn-flour

• 1 dessertspoon water

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Method:

1. Dice the chicken and pork and cut the water chestnuts, ham, bamboo shoots, awabi and mushroom into thin strips. Set these aside.

2. Heat 1 tablespoon peanut oil in a trying-pan and fry the onion in it for 2-3 minutes. Add the chicken and pork and cook for 3-4 minutes, tossing them about.

3. Add the ham, bamboo shoots, awabi and mushroom and cook them for 3 minutes. Meanwhile, heat the remaining peanut oil in another frying pan.

4. Add the beaten egg, lightly seasoned with salt, and turn it this way and that to coat the bottom of the pan evenly. Cook for less than 1/2 minute, then remove from the heat.

5. Add to the main mixture the seasonings, sherry, sesame oil, soy sauce and chicken stock.

6. To make the Sauce: Bring the stock and ketchup to the boil. Add the seasonings and then stir in the corn-flour, blended with the water, and cook for  1 1/2 minutes.

7. Then add the peas to the main mixture and warm through. Turn the mixture into a heated serving dish and carefully place the cooked egg on top. Pour the sauce over it and serve.