Name: Chicken Foo Yung
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tbsp Cooking oil; 1/4 tsp Black pepper; 1 tbsp soy sauce; 4 Spring onions, thinly sliced; 1 tbsp cornflour; 1 small onion, finely diced; 6 Eggs, beaten; 1 tsp Sesame oil; 2 cloves Garlic, finely grated; 300g chicken, cooked and finely chopped

Method

15 mins prep15 mins cook30 mins total

Mix the cooked chicken, beaten eggs, onion, spring onions, garlic, cornflour, soy sauce, sesame oil and black pepper in a bowl until evenly combined.
Heat half the cooking oil in a non-stick frying pan over medium heat. Add half the mixture and cook for 3–4 minutes, until the underside is golden and the centre is nearly set.
Turn the omelette in sections or slide it on to a plate and flip it back into the pan. Cook for another 2 minutes until the chicken is hot and the egg is fully set.
Repeat with the remaining oil and mixture, then slice the foo yung and serve with steamed rice or noodles.