Stuffed Omelette

Ingredients
Eggs
3
 
Boneless Minced Chicken
100
Grams
Water chestnut
50
Grams
Sugar peas
50
Grams
Shitake Mushroom, Soaked in Water Until Soft and Dice
3
 
SUNSAUCE Suki Sauce
4
Tablespoons
Vegetable oil
1
Tablespoon
Chopped coriander
1
Stalk
Cooking Directions
 
  1. Fry chicken in hot oil until done, add water chestnut, sugar peas and Shitake mushroom and SUNSAUCE suki sauce.
  2. Fry beaten eggs in thin sheet, pour mixture No.1 on the egg sheet and wrap it. Spoon up on the plate and garnish with coriander. Serve hot.