Oriental Finger Food, Rolled Chicken & Mushroom Omelette

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“Tasty, easy, economical appetizer. They seem to disappear quickly too. In this recipe I have used chicken that I minced very finely.A small half breast skinless will do the trick. You could substitute leftover meat, fish or seafood for the chicken . I have put the chili sauce and ginger as optional but I recommend that you use both as they give that final flavor burst. Serve at room temperature . You may make these several hours ahead,store them in the fridge bring out 45 minutes before serving. The recipe can be doubled or tripled.”
12 pieces

Ingredients Nutrition


  1. Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
  2. In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
  3. Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
  4. Simmer until the moisture has evaporated - set aside to cool.
  5. Meanwhile whisk the 2 eggs with the water & cornstarch.
  6. Whip the egg white until it forms soft peaks.
  7. Mix the egg white with the cooled chicken mixture,.
  8. Fold the chicken mixture into the whisked eggs.
  9. Heat a no stick omelette pan over medium high heat.
  10. Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
  11. It should be almost totally cooked.
  12. Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
  13. Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
  14. Cook second omelette.
  15. 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.
  16. 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.

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