spring onion 1/2 tbsp, white portion only and thinly sliced
oil 6 tbsp
ginger 2 slices
Baby kailan 4 stalks
1/2 tbsp Hao Chi seasoning
white pepper 1/2 tsp
light soy sauce 1/2 tsp
water 1/2 tsp
cornflour 1/2 tsp
Knorr chicken cube 1/2
water 1/2 litre
light soy sauce 1/2 tsp
white pepper a dash
sesame oil 1/4 tsp
1 After mixing corn flour with water, let it settle for 5 minutes. When the starch settles at the bottom of the bowl, pour excess water out. Keep the starch.
2 Marinate pork and let it rest for 20 minutes.
3 Heat oil and quick-fry pork for 2 minutes. Remove pork and drain off excess liquid.
4 Add starch and salt to egg batter. Beat well but avoid excessive air bubble.
5 Heat frying pan with 1 tbsp of oil.
6 Pour 1 tbsp of egg in the center of the frying pan. Swirl until it forms a circular shape. Fry for 30 seconds. Add a small dollop of meat on one side of the omelette.
7 Fold the other side of the omelette over and form a half-moon shape. Make sure the edges are sealed.
8 Remove and transfer to a serving plate.
9 Continue Step 6 until all batter is finished. Set ingots aside.
10 (For the Soup)Pan-fry ginger slices until they turn slightly golden brown.
11 Pour water and boil.
12 Add Knorr Chicken cube and simmer for 5 minutes.
13 Add baby kalian and ingots. Simmer for 3 minutes.