Mushroom and Chicken Omelettes Recipes

Ingredients

Chicken and mushroom filling:

150 g lean minced chicken
1 tsp oyster sauce
1/2 tsp ground pepper
1 tbsp oil
5 cloves garlic, chopped
150 g fresh shiitake mushrooms

Mix together:
200 ml water
2 tsp cornflour
2 tsp light soy sauce

Omelette:
3 eggs
1 tbsp water
Pinch of salt
1/2 tbsp oil

Relish:
1 small Japanese cucumber, shredded
1 small carrot, shredded
1 small purple onion, halved and sliced
1 red chilli, shredded or sliced
1 tbsp white vinegar
1/2 tsp salt
2 tsp sugar

Method

1. Combine the minced chicken, oyster sauce and pepper in a bowl. Heat oil in a wok and fry garlic until beginning to brown. Add the chicken and stirfry over high heat until mixture loses its pinkness. Add mushrooms and continue frying for about 3 minutes.

2. Add the sauce mixture and bring to the boil until the sauce thicken slightly. Take wok off the heat.

3. Beat eggs, water and salt together. Heat a teaspoon of oil in a small preferably nonstick frying pan. Pour in enough egg to coat the base of the pan thinly and cook one side until golden brown. Flip and cook the other side of a minute. Transfer to a plate and make more omelettes this way until egg is used up.

4. To serve, place 2 – 3 tbsp of filling in the centre of each omelette and roll to enclose (allowing a little filling to spill out at the edges). Place on serving plate and top with the relish. Garnish with sprigs of fresh coriander if wished. Serve hot with plain boiled rice or thick slices of crusty bread.

5. Just before serving, combine the cucumber, carrot, onion and chilli. Add vinegar, salt and sugar and toss to combine. Place over the omelettes but leave the juices behind.

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