RECIPES
Chinese Omelet
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Metric Measurements 60g mushrooms oil for frying 6 shallots, finely chopped 2 stick celery, finely chopped 125g shredded cooked chicken or peeled prawns 250ml bean sprouts 4 eggs salt and pepper GRAVY 1 tablespoon cornflour 312ml cold water 2 chicken stock cubes 35g sugar 110g soy sauce |
Imperial Measurements 2oz mushrooms oil for frying 6 shallots, finely chopped 2 stick celery, finely chopped 4ozg shredded cooked chicken or peeled prawns 1 cup bean sprouts 4 eggs salt and pepper GRAVY 1 tablespoon cornflour 1 1/4cups cold water 2 chicken bouillon cubes 1 teaspoon sugar 3 teaspoons soy sauce |
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Method Thinly slice mushrooms and fry in a little oil. Add shallots, celery, chicken, and bean sprouts (add more oil if necessary). Stir and fry for a few minutes. Add the beaten eggs which have been seasoned with salt and pepper, and cook until set. Fold over, turn on to heated platter and pour gravy over omelet. Gravy Combine cornflour with 1/4 cup (62ml) water. Put remaining ingredients in a small saucepan, bring to boil. Stir in blended cornflour, cook, stirring until thickened. |
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