Ingredients
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2 tablespoons vegetable oil
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4 ounces finely minced chicken
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2 garlic cloves, smashed
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1/2 teaspoon powdered ginger
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2 tablespoons light soy sauce
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1/4 teaspoon chili flakes
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1/4 cup shiitake mushrooms, dried or 1/4 cup fresh portabella mushroom, minced
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3 tablespoons white wine
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2 tablespoons lemon juice
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2 eggs
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1 teaspoon water
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1 teaspoon cornstarch
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salt
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12 pieces of soft crystallized ginger, 1/4 inch each
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sweet hot chili sauce (You just need a small dab per piece)
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3 tablespoons onions, finely minced
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1 egg white
Instructions
- 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.