INGREDIENTS

INSTRUCTIONS

1. Beat eggs and season with salt.
2. Lightly oil an 8-inch skillet; then heat over a low flame until very
hot. Remove skillet from heat and add 1/3 eggs, tilting pan so they spread
evenly over the bottom.
3. Return skillet to stove and cook eggs over low heat until they have set
but are still moist. Gently invert omelet onto a platter. Repeat process to
make 2 more omelets; let them cool slightly.
4. Meanwhile mince or grind cooked chicken, together with ginger root and
onion. Season with remaining salt. Divide the mixture into 3 parts.
5. Top each omelet with mixture and roll it tightly around the topping.
Then secure with toothpicks. Arrange omelet rolls on a heatproof dish and
steam on a rack 10 to 15 minutes (see "How-to Section").
6. Transfer omelet rolls to a warm serving dish and cut each in 1-inch
sections.  Meanwhile heat stock in a saucepan. Stir in sherry and last of
the salt. Then pour over omelet rolls and serve. VARIATION: For the cooked
chicken, substitute cooked pork.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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