Chicken Omelet With Sweet, Sour and Hot Sauce 甜酸辣雞肉餅

Thank you for all the warm and welcoming messages I received upon my return... boy it is wonderful to be back! Getting back to the routine of blogging is a lot easier than I had imagined but the same can't be said about choosing which dish to post next out of the many unpublished recipes I have in my folder......

Today's recipe is yet another simple and tasty midweek meal that will please the whole family, better still you should be able to obtain all the ingredients fairly easily. Use pork or turkey mince if that's what you prefer or add some different colour capsicums to save you from making another vegetable side dish. I prefer the sauce to be slightly on the hot side so do adjust the amount of chili accordingly.

Our lovely reader Rory had tested the recipe right away, thank you Rory! Please check out his version at http://instagr.am/p/KcQUuZojeR/ 

P.S I would like to thank my friend Ady and Joz for fast tracking my comeback!

recipe from the tummies' kitchen

oven preheated at 200 C (conventional)

for the omelet your need;

500 g of chicken mince 

1/2 an onion, finely chopped

3 spring onions, chopped

1 long red chili, sliced

2 cm knob of ginger, grated

3 large or 4 medium size eggs, lightly beaten

2 tbs of oyster sauce

2 tbs of light soy

1tsp of sesame oil

1/2 tsp of white pepper

for the sauce;

2 garlic cloves, chopped

3 cm piece of ginger, chopped

2 to 3 bird chilies, chopped

3 tbs of oyster sauce

3 tbs of light soy

2 tbs of dark soy

3 tbs of Chinese black vinegar

3 tbs of tomato ketchup

3 tbs of sugar
1 large tomato, cut into wedges

corn flour solution

for the garnish;

2 spring onions, cut into 5 cm lengths and julienned

2 stalks of coriander, roughly chopped

1 red chili, sliced

Place mince of your choice in a large bowl together with the rest of the ingredients for omelet ...

Mix well and set aside until needed. 

Prepare the aromatics and garnish for the sauce.

Add a little oil to a well heated pan and pour in the egg and mince mixture, cook on medium heat for 10 minutes then transfer the pan to the preheated oven for a further 10 to 15 minutes. When it is cool enough to handle, invert the omelet onto a large platter and keep warm.

Add a little cooking oil into a hot wok then add in the garlic, ginger and chili, saute for 30 seconds on high heat before adding the seasonings, stock and tomato wedges. Bring it to a boil and cook until the tomato is soften, check for seasonings and thicken the sauce with a little corn flour solution.

Pour the sauce over the omelet and garnish with spring onion, coriander sprigs and chili slices. Serve with plenty of steamed rice and perhaps and simple stir fried Asian green.