Bamboo Shoots And Mushroom Omelet
|Skinless roast chicken||2 Tablespoon|
|Boiled ham||1 Tablespoon|
|Bamboo shoots||1 Tablespoon|
|Cooked chinese mushroom||1 Cup (16 tbs)|
|Ginger sherry||1⁄4 Teaspoon|
|Chicken stock||2 Tablespoon|
|Peanut oil||1 Tablespoon|
GARNISH lettuce, tomato slices and radishes Cut 2 oz.fresh ginger into thin strips.
Put into a bottle and cover with half a bottle warm brown sherry.
Leave to infuse, strain.
Cut the chicken, ham and bamboo shoots into match-sticks.
Slice the mushroom and tomato.
Cut the lettuce into strips and make 'lilies' of the radishes.
With a sharp small pliable knife, make shallow cuts from the top of each and then cut down a little more than half-way behind the skin, leaving it intact and the centre like a round 'bud'.
Drop the radishes into ice-cold water and the 'petals' will expand.
Beat the eggs just enough to blend the yolks and whites.
Add the chicken, ham, bamboo shoots, mushroom, seasoning, sherry and chicken stock.
Heat the oil in a frying-pan.
Turn the mixture into it and quickly move it about with the back of a large spoon, first dipped in oil, without breaking it up.
Cook the omelet as you like very soft and barely set inside or a little more set.
Form it into the usual roll.
Have a bed of lettuce on a serving dish.
Turn the omelet on to it and garnish with the tomato slices and the radishes.