Chinese Omelet
From Mrs. W. O. McMillan. The book didn't print a hometown.
- CourseMain Dishes
- Timeabout 15 minutes
- MakesServes 4
- Ingredients12
- Steps8
Ingredients Tick as you go
Chinese Gravy
Also needed
Method
Tap a step to mark it done.
Step 1: Beat eggs with salt just until yolks and whites are combined and the eggs are slightly foamy.
Step 2: Add scallions, water chestnuts, green pepper, bean sprouts and chicken. Mix.
Step 3: Heat oil in a 10-inch skillet over low heat until very hot. Add the egg mixture and spread the vegetables evenly.
Step 4: Cover tightly and do not stir. The oil should bubble gently so the bottom turns golden brown and the top sets, about 15 minutes.
Step 5: With a sharp knife, cut into 4 portions in the skillet. Lift out with a wide spatula onto several thicknesses of paper towel to drain.
Step 6: For the gravy: mix the cornstarch with 2 Tbsp. of the broth to make a paste. Heat the rest of the broth and gradually stir in the paste.
Step 7: Add soy sauce and cook until the gravy looks clear.
Step 8: Serve the omelet brown side up at once, with the thin gravy and cooked rice.
What we changed or couldn’t read (1)
- The method says to add 'water' with the vegetables, but no water is listed; it most likely means the water chestnuts, so it is left out.