Yield: 4 Servings
Categories: Oriental, Wok
1/2 c Raw chicken breast meat, -minced 1 ts Corn starch Salt 1/4 c Water 4 Egg whites 2 tb Oil 1. Mince chicken very finely. Add corn starch and salt to minced chicken. mix. Carefully add water to minced chicken mixture a few drops at a time until it is absorbed. 2. Beat egg whites until very stiff. Carefully fold chicken mixture into egg whites. 3. Place 2 tablespoons oil in wok. Heat wok up under low medium heat for about 2 minutes. Carefully pat egg white mixture into the wok. Reduce heat to low setting. Cook, uncovered, in wok about 15 minutes until omelette is set. Carefully loosen omelette, flip to reverse side and cook a further 10 minutes. Remove to a serving platter. NOTE: If desired, omelette may be served with gravy from next recipe.