Best Oriental Finger Food Rolled Chicken Mushroom Omelette Recipes

ORIENTAL FINGER FOOD, ROLLED CHICKEN & MUSHROOM OMELETTE

Steps:

• 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.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Gather all the ingredients.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
• In another bowl, combine the seasonings and mix well.
• Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

MUSHROOM OMELETTE

Steps:

• In a large bowl, beat eggs one at a time, until light and fluffy.
• Add salt, milk and pepper and mix well.
• Add parsley.
• Mix and keep aside.
• Heat a tbsp.
• of butter or margarine in a non-stick frying pan.
• Fry onions and mushrooms in it until golden brown.
• Remove on an absorbent paper to allow the excess fat to drain off.
• Keep aside.
• Heat a tbsp.
• of butter or margarine in the frying pan.
• Pour the beaten egg mixture into the pan.
• Cook for a minute.
• Place the cooked mushrooms on the omelette.
• Cover and cook on low flame until done.
• Serve hot.
• Enjoy for breakfast!

CHICKEN MUSHROOM OMELET

Steps:

• In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add chicken sausage; cook and stir until chicken is warm. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.

SIX-SPICE CHICKEN OMELETTE

Steps:

• 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

SIMPLE MUSHROOM OMELETTE

Steps:

• Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
• Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
• Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
• Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
• Spread evenly around the pan and sprinkle the mushrooms on top.
• When one side is cooked slowly fold the omelette into half with a wooden spoon.
• Remove from the flame and serve hot.

CHICKEN FAJITA OMELET

Steps:

• 1. Sautee chicken, peppers, and onions in a nonstick skillet.
• 2. Scramble eggs, water, and taco seasoning; add mixture to skillet.
• 3. Cook over medium heat until eggs are no longer runny.
• 4. Add slice of cheese, turn heat to low, and cover for a few minutes.
• 5. Transfer "omelet" to lavash wrap and roll up. Serve with sour cream or salsa, both optional.