serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 5 eggs
- Salt and ground white pepper
- ½ tsp sesame oil
- ½ tsp potato starch mixed with 2 tbsp cold water
- A good pinch MSG, or chicken stock powder
- 4 tbsp vegetable oil
- 3 thin spring onions, thinly sliced
- A handful of bean sprouts
For the chicken marinade
- 300 g chicken thigh fillets, thinly sliced into bite-sized pieces
- 1 tsp soy sauce
- 1 tsp sesame oil
- ¼ tsp bicarbonate of soda
- 1 tsp Shaoxing wine
- A pinch white pepper
For the sauce
- 1 tbsp oyster sauce
- 1 tbsp concentrated chicken stock
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp vegetable oil
- ¼ tsp sesame oil
- 1 tsp potato starch mixed with ¼ cup cold water
Marinating time: 5 minutes
Instructions
- In a medium bowl, whisk together the eggs, a pinch of white pepper, sesame oil, potato starch mixture and MSG (or stock powder). In a second medium bowl, combine the chicken with the marinade ingredients.
- Heat a wok or large frying pan over high heat and add 1 tbsp of oil. Stir-fry the marinated chicken until lightly browned, then add the spring onions (reserving a few for garnish) and bean sprouts and toss to combine. Remove from the wok to a plate and set aside.
- For the sauce, combine the ingredients (except the starch mixture) with 1 cup of water in a small saucepan and bring to a simmer. Thicken to a silky sauce with the starch mixture.
- Return the wok to the heat and add the remaining oil. Add the whisked egg mixture. Mix well in the pan, then when the heat starts to set the eggs, slowly push the eggs away from the edges of the wok to the centre to scramble them and season with salt. Return the chicken mixture to the wok and mix gently with the eggs while still soft. Allow the eggs to brown in the wok, flip the omelette, then remove to a serving plate. Pour the sauce over the mixture and serve scattered with the reserved spring onions.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
