Ingredients (serves 4)
1 cup (250ml) fish stock
1/4 cup (60ml) rice vinegar
1/3 cup (75g) caster sugar
1/2 cup (125ml) tamari (see note)
5 x 150g skinless chicken thigh fillets, thinly sliced
1 small carrot, cut into thin batons
3 spring onions, thinly sliced
3 eggs, lightly beaten
1 tbs vegetable oil
2 cups cooked sushi rice or steamed rice
Method
1. Place the stock, 2 tablespoons of the vinegar, 1/4 cup (55g) of the sugar and all but 2 teaspoons of the tamari in a deep frypan over high heat. Bring to the boil, then reduce heat to medium and simmer. Add chicken and carrot and return to the boil, then reduce heat to low. Cover and cook for about 5 minutes, stirring once. Remove from the heat, stir in the spring onions and set aside.
2. Meanwhile, make the omelettes by combining the eggs with the remaining vinegar, sugar and tamari. Beat lightly with a fork. Heat the oil in a non-stick frypan. When the oil is very hot, add half the egg mixture, stirring lightly in the centre to distribute the egg. When set (about 2-3 minutes), gently roll the omelette up - into a cylinder shape - in the pan. Slide onto a chopping board and slice crossways. Repeat with remaining egg mixture.
3. Place chicken in shallow bowls, pour over plenty of broth and top with omelette strips. Serve with rice.
Notes & tips
Wheat-free soy sauce from selected supermarkets and health food shops.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Source
delicious. - March 2005, Page 104
Recipe by Nancy Duran
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
