Ingredients
- 4 egg whites
- 70 gr chicken breast meat (raw)
- 60 ml water
- 30 ml oil
- 30 ml oil in wok
- 3 gr corn starch
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.
