Oriental Finger Food, Rolled Chicken & Mushroom Omelette |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tasty, easy, economical appetizer. They seem to disappear quickly too. In this recipe I have used chicken that I minced very finely.A small half breast skinless will do the trick. You could substitute leftover meat, fish or seafood for the chicken . I have put the chili sauce and ginger as optional but I recommend that you use both as they give that final flavor burst. Serve at room temperature . You may make these several hours ahead,store them in the fridge bring out 45 minutes before serving. The recipe can be doubled or tripled. Ingredients:
2 tablespoons vegetable oil |
4 ounces finely minced chicken |
2 garlic cloves, smashed |
3 tablespoons onions, finely minced |
1/2 teaspoon powdered ginger |
2 tablespoons light soy sauce |
1/4 teaspoon chili flakes |
1/4 cup shiitake mushrooms, dried or 1/4 cup fresh portabella mushroom, minced |
3 tablespoons white wine |
2 tablespoons lemon juice |
1 egg white |
2 eggs |
1 teaspoon water |
1 teaspoon cornstarch |
salt |
12 pieces of soft crystallized ginger, 1/4 inch each (optional) |
sweet hot chili sauce (you just need a small dab per piece) (optional) |
Directions:
1. Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
2. In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
3. Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
4. Simmer until the moisture has evaporated - set aside to cool.
5. Meanwhile whisk the 2 eggs with the water & cornstarch.
6. Whip the egg white until it forms soft peaks.
7. Mix the egg white with the cooled chicken mixture,.
8. Fold the chicken mixture into the whisked eggs.
9. Heat a no stick omelette pan over medium high heat.
10. Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
11. It should be almost totally cooked.
12. Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
13. Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
14. Cook second omelette.
15. Insert 6 toothpick in each roll about 3/4 apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve.
16. Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.
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