Want to skip out on the zi char crowd? Whip up your own classic Chinese omelette in 30 mins with our quick and easy recipe. Its flavours will surprise you, containing chicken stock, oyster sauce, dry sherry, and more.
- 1 cup (250 ml) chicken stock
- 1 tbsp oyster sauce
- 1 tbsp dry sherry
- 1 tbsp cornflour
- ¼ cup (60 ml) water
- 10 eggs
- 4 cup (320 g) bean sprouts, coarsely chopped
- 1 fresh small red Thai chilli, finely chopped
- 2 baby eggplants, finely chopped
- 4 green onions, thinly sliced
- 1 tbsp peanut oil
In a small saucepan combine stock, sauce and sherry; bring to a boil. Stir in blended cornflour and the water; stir until sauce boils and thickens.
In a large bowl, combine eggs, sprouts, chilli, eggplant and ¾ of the onion.
Heat oil in omelette pan; add ½ cup of the egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and set underneath. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8 omelettes.
Divide omelettes among serving dishes; drizzle with sauce, top with remaining onion.