Serves: 6
Total Calories: 216

6 eggs
1/2 teaspoon salt
1/2 tablespoon oil
1 cup cooked chicken
1 slice fresh ginger root
1 small onion
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock
2 tablespoons sherry
1/2 teaspoon salt

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 BACKGROUND, 06- Techniques of Chinese Cooking: Steaming and HOW-TO, _Steaming).

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.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 216
Calories from Fat: 55

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé