1/2 c Raw chicken breast meat,
-minced
1 ts Corn starch
Salt
1/4 c Water
4 Egg whites
2 tb Oil
1. Mince chicken very finely. Add corn starch and salt to minced
chicken. mix. Carefully add water to minced chicken mixture a few
drops at a time until it is absorbed.
2. Beat egg whites until very stiff. Carefully fold chicken mixture
into egg whites.
3. Place 2 tablespoons oil in wok. Heat wok up under low medium heat
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.
