Six-spice Chicken Omelette

Ingredients

• 300 g boneless skinless chicken breasts, slices into strips (4 halves)
• 1 1/2 teaspoons five-spice powder
• 1 teaspoon ground coriander
• 1 1/2 teaspoons peanut oil
• 1 clove garlic
• 1 1/2 teaspoons fresh lime juice

Omelette

• 8 eggs
• 2 tablespoons water
• fresh ground black pepper

Filling

• 1 medium yellow onion, cut into rings or wedges
• 2 cloves garlic
• 100 g shiitake mushrooms, sliced thinly
• 100 g bean sprouts

Sauce mix together

• 1/4 cup oyster sauce
• 3 tablespoons soy sauce (may use low sodium)
• 1 1/2 teaspoons fresh lime juice
• 1/4 cup water
• scallion or spring onion, green part only,cut diagonally
• dark soy sauce

Directions

1. 1

   Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins

2. 2

   In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy

3. 3

   Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side

4. 4

   As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set

5. 5

   Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes

6. 6

   Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned

7. 7

   Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)

8. 8

   Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)

9. 9

   Now add the bean sprouts, give the mixture a good quick stir

10. 10

    Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze

11. 11

    Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling

12. 12

    Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately