Foo Yung Hai

Ingredients:

• 6 eggs, beaten with a dash of salt and pepper
• 300 g chicken fillet meat cut in strips
• 1 medium size onion, chopped
• 4 fresh mushrooms
• 1 tsp minced garlic
• 1 tbl soy sauce
• sesame seed oil

Season the chicken fillet with a bit of soy sauce, pepper, 2 drops of sesame seed oil and leave it there for about 10 minutes.

Heat up the wok, add 1 tbl of oil, add in the garlic and then the chicken fillet. Fry for about 3-4 minutes or until the chicken is cooked and put it aside.

Wash the wok and heat up the wok again. This time add in about 2 tablespoons and add the chopped onions. Stir fry for 1-2 minutes and pur in the eggs in circle. If your wok pan is too small then splitt egg into 2 parts and cook seperately, add in the chicken, mushrooms, on the eggs.

Be careful not to break or it won't turn out that nice.

The secret is the you need more oil so that the eggs won't stick on the wok.

When the egg turn slightly brown, then it is cooked.

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