Six-Spice Chicken Omelette - cooking recipe

Ingredients

300 g boneless skinless chicken breasts, slices into strips (4 halves)
1 1/2 teaspoons five-spice powder
1 teaspoon ground coriander
1 1/2 teaspoons peanut oil
1 clove garlic
1 1/2 teaspoons fresh lime juice
Omelette
8 eggs
2 tablespoons water
fresh ground black pepper
Filling
1 medium yellow onion, cut into rings or wedges
2 cloves garlic
100 g shiitake mushrooms, sliced thinly
100 g bean sprouts
Sauce mix together
1/4 cup oyster sauce
3 tablespoons soy sauce (may use low sodium)
1 1/2 teaspoons fresh lime juice
1/4 cup water
scallions or spring onion, green part only,cut diagonally
dark soy sauce

Preparation

Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
Now add the bean sprouts, give the mixture a good quick stir
Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately