- 1 [6-ounce / 170-g] chicken white
- 1/2 teaspoon [2.5 mL] salt
- Pepper, to taste
- 1 teaspoon [5 mL] rice wine or dry Sherry
- 1 tablespoon [15 mL] cornstarch
- 3 eggs
- 1/2 teaspoon [2.5 mL] really finely chopped green onion
- 3 tablespoons [45 mL] vegetable oil
- 4 1/2 ounces [128 g] freshly boiled drained green peas
- 1 teaspoon [5 mL] light soy sauce
- Salt, to taste
- Few drops sesame oil
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- Slice chicken white across the grain into really fine, paper thin strips.
- Arrange into a large shallow bowl.
- Into a small bowl, mix together 1/2 teaspoon [2.5 mL] salt, pepper, rice wine or dry Sherry and cornstarch.
- Into a clean small bowl, beat eggs along with a pinch of salt and finely chopped green onion.
- Heat vegetable oil into a preheated wok; stir-fry chicken strips into hot oil for approximately 1 minute, making sure that chicken strips do not stick together.
- Pour beaten eggs all over chicken strips; stirp delicately until just set.
- Do not beat as mixture would separate in oil.
- Stir oil from the bottom of the wok so that egg will float on top.
- Mix in boiled drained green peas and soy sauce; salt to taste and mix well.
- Evenly spoon omelet onto 4 warm individual plates, spray each serving with a few drops sesame oil, and serve.
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