1 Chicken Breast skin on poached
2 tbls Red bean paste
1 tsp Chilli paste
2 cloves Garlic
1 red Onion
4 spring onions
100 gm fresh shitake mushrooms
Sweet soy (ketjap mannis)
1 bunch fresh coriander
1 tab toasted sesame
1 pkt Kim chi (cabbage, wombok) & chilli)
300 gms bean shoots
Steamed rice to serve
Slice chicken into thin strips
Mix with Red bean paste and shrimp paste (with chilli). Sprinkle with salt and add ponzu sauce. Leave to marinade
Heat a pan over medium to high heat. Add oil. Add chicken and sauté in pan.
Crush garlic and slice shitake mushrooms and add to pan.
Slice red onion finely and add to pan
Slice the bottom half of spring onions. Add to pan
Roughly chop coriander, add to pan
Whisk eggs with a fork in a bowl and pour egg over mixture in pan
After a couple of minutes, put under grill for 3-4 minutes, until the chicken is cooked.
Sprinkle bean shoots on top and add some more coriander. Flip half the omelette over the top.
Sprinkle with deep fried shallots and roughly chopped coriander, ketchup manis, sesame oil, sesame seeds and Japanese mayonnaise