The main ingredients of this dish is Eggs. To cook Eggs into fluffy and voluminous Scrambled Egg, you need a generous amount of Oil. Once the Scrambled Egg is done, cook Chicken and Shiitake, add the Sauce and stir. It’s a quick and easy dish that tastes absolutely delicious.

Makes

2 Servings

Ingredients

4 Eggs
Salt & White Pepper
1 to 2 tablespoons Oil
120g Chicken Thigh Fillet *cut into small pieces
2 to 3 Shiitake Mushrooms *thinly sliced
Finely chopped Spring Onion

Sauce
1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
A few drops Sesame Oil
1 small piece Ginger *grated, about 1/2 teaspoon grated Ginger
1/2 tablespoon Soy Sauce
1/2 tablespoon Oyster Sauce *OR Soy Sauce
1 tablespoon Mirin
1/2 tablespoon Potato Starch

Method
  1. Combine all the Sauce ingredients in a measuring jug OR small bowl.
  2. Whisk Eggs in a bowl and lightly season with Salt & White Pepper. Cut Spring Onion, Shiitake Mushrooms and Chicken. Prepare everything before you start cooking.
  3. Heat Oil (you need a generous amount) in a frying pan over medium high heat. When hot, add the whisked Eggs and cook into Scrambled Egg. Place in a serving bowl OR deep plate.
  4. Enough Oil should be in the frying pan. Cook Chicken and Shiitake. When Chicken is cooked, stir the Sauce very well, add the Sauce to the pan, and bring to the boil. Stir until the Sauce is thick.
  5. Pour the Sauce over the Scrambled Egg, sprinkle with some finely chopped Spring Onion, and serve.