Stir-fry / Pan-fry Archives - Page 147 of 369

Heat oil in a wok, sauté the onion until transparent.

Add in ginger, garlic and tomato puree, stir well.

Add in chicken, TUMIX® Chicken Stock, ½ tsp of AJI-SHIO® Flavoured Black Pepper, water, sugar and chilli powder. Stir well and taste for salt.

Cover and cook for 5 minutes.

Add in the boiled egg and thicken with corn flour mixture. Set aside.

Mix all together ingredients (A) and whisk.

Heat up a non-stick pan with a bit of oil. Fry the whisked eggs into a thin omelette.

Spoon in the chicken filling in the centre of the omelette and wrap into a square. Serve.

Cooking Method: Stir-fry / Pan-fry