Oriental Finger Food, Rolled Chicken & Mushroom Omelette - cooking recipe

Ingredients

2 tablespoons vegetable oil
4 ounces finely minced chicken
2 garlic cloves, smashed
3 tablespoons onions, finely minced
1/2 teaspoon powdered ginger
2 tablespoons light soy sauce
1/4 teaspoon chili flakes
1/4 cup shiitake mushrooms, dried or 1/4 cup fresh portabella mushroom, minced
3 tablespoons white wine
2 tablespoons lemon juice
1 egg white
2 eggs
1 teaspoon water
1 teaspoon cornstarch
salt
12 pieces of soft crystallized ginger, 1/4 inch each (optional)
sweet hot chili sauce (You just need a small dab per piece) (optional)

Preparation

Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
Simmer until the moisture has evaporated - set aside to cool.
Meanwhile whisk the 2 eggs with the water & cornstarch.
Whip the egg white until it forms soft peaks.
Mix the egg white with the cooled chicken mixture,.
Fold the chicken mixture into the whisked eggs.
Heat a no stick omelette pan over medium high heat.
Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
It should be almost totally cooked.
Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
Cook second omelette.
Insert 6 toothpick in each roll about 3/4\" apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve.
Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.