Six Spice Chicken Omelette Recipe

How to Make Six Spice Chicken Omelette

1. In a bowl, combine the chicken, Chinese five-spice powder, ground coriander, soy sauce, oyster sauce, and sesame oil. Marinate for 15 minutes.
2. While the chicken marinates, prepare the omelette filling: whisk together the eggs, water, and black pepper in a separate bowl until light and frothy.
3. Heat 1 tsp of oil in a non-stick pan or wok over medium-high heat. Pour 1/4 of the egg mixture into the pan, tilting to coat the bottom evenly.
4. Cook for about 1 minute, or until the edges are set. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.
5. Once cooked, slide the omelette onto a plate. Repeat with the remaining egg mixture to make 4 omelettes. Keep warm.
6. Heat the remaining 2 tsp of oil in the pan or wok. Add the onions and stir-fry for 2 minutes until softened and slightly browned.
7. Add the minced garlic and stir-fry for another minute.
8. Add the marinated chicken and stir-fry for 2 minutes, or until cooked through.
9. Add the sliced mushrooms and stir-fry for 1 minute.
10. Add the bean sprouts and stir-fry for another minute.
11. Quickly add the sauce (soy sauce, oyster sauce, and cornstarch slurry). Stir-fry until the sauce thickens slightly, creating a glaze-like consistency.
12. Divide the omelettes into 4 serving plates. Top each omelette with 1/4 of the chicken and vegetable mixture.
13. Fold each omelette in half to enclose the filling.
14. Drizzle with a few drops of dark soy sauce (optional) and sprinkle with green onions.
15. Serve immediately and enjoy!