Foe Yong Hai

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Step 1

Cut the chicken fillets in thin slices

Step 2

Place the chicken in a bowl and add the salt and ve-tsin and mix well

Step 3

Add the eggwhite, cornstarch, Shao Xing and oil and mix well

Step 4

Set aside at room temperature for 20 max 30 minutes

Step 5

Add the vinager to the water in a measuring can

Step 6

Heat a pan and add the oil and the flower (to make a roux)

Step 7

Bake this to create the roux and make sure the flower doesn't burn

Step 8

Add the tomato paste to the roux and bake together for about 2 minutes till you get a paste-like consistency

Step 9

Add the water/vinager mixture and whisk till all lumbs disappeared and everything is smooth

Step 10

Add the sugar, syrup, ve-tsin, shao xing, salt and orange juice and mix well together and let it boil softly for a few minutes (the sauce should not be very thick)

Step 11

Add the marinated chicken to a pan of boiling water and boil for a little while (you can skim off the egg whites during this)

Step 12

Remove the chicken from the pan and put aside for now

Step 13

Break the eggs in a bowl and add salt and ve-tsin and mix well

Step 14

Slice the mushroom and the pepper and add to the eggs

Step 15

Take a small part of the green bit of the leek, remove the outer leave and cut in small rings and to the eggs

Step 16

Heat oil in a wok (sufficient to cover the bottom)

Step 17

When the oil is quite hot, add the egg mixture and keep softly stirring until it starts to thicken and then stop stirring

Step 18

Cook it until one side is almost done and add the chicken

Step 19

Try to flip the omelet. It is no big deal if it breaks and you turn it over in pieces

Step 20

Serve the omelett on a dish/bowl and cover generously with the sauce