Recipe - Chinese Omlette

5 Eggs
Three fourths teaspoon Salt
One half cup Green Onions W/Tops; thinly
cut or sliced up
1 md Green Bell Pepper; finely
chopped
1 cn Waterchestnuts; drained &
cut or sliced up
1 cup Bean Sprouts; drained
One half cup Cooked Chicken; minced
One fourth cup Vegetable Oil

CHINESE GRAVY
One half cup Chicken Broth; or more as
needed
2 tablespoon Cornstarch
2 tablespoon Soy Sauce

Beat eggs with salt just until yolks and whites are combined and eggs are
slightly foamy. Add scallions, pepper, water chestnuts, bean sprouts and
chicken. Mix. Heat oil in 10" skillet over low heat until very hot. Add egg
mixture and spread vegetables evenly. Cover tightly and do not sitr; oil
should bubble gently so bottom will be golden brown with top set in about
15 minutes. With sharp knife, cut into 4 portions in skillet. With wide
spatula, remove to several thicknesses of paper towels to drain. Serve
brown side up at once with thin Chinese gravy and hot cooked rice.

Serves: 4

FOR CHINESE GRAVY:

Mix cornstarch and broth (2 tbs.) to make a paste. Heat the remainder of
broth. Gradually stir in cornstarch paste to broth. Add soy sauce and cook
until gravy looks clear.

Source: Mountain MeasuresJunior League of Charleston, WV. ed. 1974

Recipe by: Mrs. W. O. McMillan

Posted to MCRecipe Digest by "Bill Spalding" billspa@icanect.net on May
7, 1998