Chicken Velvet

Ingredients

70 gr chicken breast meat
3 gr corn starch
60 ml water
4 egg whites
30 ml oil
30 ml oil in wok

Instructions

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.