Chinese omlette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Eggs | |
| ¾ | teaspoon | Salt |
| ½ | cup | Green Onions W/Tops; thinly sliced |
| 1 | medium | Green Bell Pepper; finely chopped |
| 1 | can | Waterchestnuts; drained & sliced |
| 1 | cup | Bean Sprouts; drained |
| ½ | cup | Cooked Chicken; diced |
| ¼ | cup | Vegetable Oil |
| ½ | cup | Chicken Broth; or more as needed |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Soy Sauce |
Directions
CHINESE GRAVY
Beat eggs with salt just until yolks and whites are combined and eggs are slightly foamy. Add scallions, pepper, water chestnuts, bean sprouts and chicken. Mix. Heat oil in 10" skillet over low heat until very hot. Add egg mixture and spread vegetables evenly. Cover tightly and do not sitr; oil should bubble gently so bottom will be golden brown with top set in about 15 minutes. With sharp knife, cut into 4 portions in skillet. With wide spatula, remove to several thicknesses of paper towels to drain. Serve brown side up at once with thin Chinese gravy and hot cooked rice.
Serves: 4
FOR CHINESE GRAVY:
Mix cornstarch and broth (2 tbs.) to make a paste. Heat the remainder of broth. Gradually stir in cornstarch paste to broth. Add soy sauce and cook until gravy looks clear.
Source: Mountain Measures---Junior League of Charleston, WV. ed. 1974 Recipe by: Mrs. W. O. McMillan
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@...> on May 7, 1998