An Oriental-style omelette fry with a fiery sauce to top it off.
CHICKEN EGG FOO YOUNG
Ingredients
2 chicken breasts
8 eggs
1 tbsp sesame oil
¼ tsp turmeric powder
1 tsp garlic powder
½ tsp paprika powder
1 tbsp oyster sauce
2 tbsps white vinegar
1 tsp dark soy sauce
1 cup chicken stock
1 tbsp corn flour slurry
2 tbsps oil
1 tbsp cooking wine
1 cup bean sprouts
1 large onion, finely chopped
2 spring onions, chopped with the greens
Salt to taste
Black pepper powder to taste
Method
1. Cut the chicken breasts into ½ inch cubes.
2. Heat sesame oil in a pan. Add turmeric powder, garlic powder, paprika powder, oyster sauce, white vinegar, dark soy sauce, and chicken stock. Add corn flour slurry, and mix well. Cook till mixture thickens.
3. Heat oil in a wok. Add the chicken and sauté on high heat for 2-3 minutes.
4. Add cooking wine, and mix well. Cook for 1 minute. Switch the heat off and allow to cool.
5. Break in the eggs in a large bowl. Add the chicken, bean sprouts, onion, spring onions, salt, and black pepper powder and whisk well.
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