If you’re looking for a meal that’s both satisfying and easy to make, this chicken omelet is exactly what you need. With tender chicken, fluffy eggs, and a touch of savory seasoning, it’s the perfect dish for any time of day. Trust me, you’ll love it!
Why You’ll Love This Chicken Omelet
This chicken omelet combines tender chicken thigh meat with fluffy scrambled eggs and aromatic onions, making every bite a burst of flavor. The seasonings bring out the natural sweetness of the chicken while keeping it juicy, and the eggs perfectly complement the savory chicken. It’s quick, easy, and packed with protein, making it a great choice for breakfast, lunch, or dinner. Plus, it pairs wonderfully with a steaming bowl of rice.
Ingredients:
- 2-3 chicken thighs (boneless, cut into small, even pieces)
- 3 eggs (fresh)
- 1/2 onion (sliced)
- 10g cooking wine (1 tablespoon)
- salt to taste
- black pepper to taste
- 10g cornstarch (1 tablespoon)
- 30g light soy sauce (2 tablespoons)
- 15g dark soy sauce (1 tablespoon)
- 15g oyster sauce (1 tablespoon)
- chopped green onions for garnish (to taste)
- rice (appropriate amount for serving)
Instructions:
Marinate the Chicken: In a bowl, place the chicken pieces and add 1 tablespoon of cooking wine, salt, black pepper, and 1 tablespoon of cornstarch. Mix thoroughly to coat the chicken evenly. Let it marinate for about 15 minutes, allowing the flavors to soak in and the cornstarch to help lock in the moisture for a tender texture when cooked.
Prepare the Egg Mixture: Crack 3 fresh eggs into a bowl. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, salt, and black pepper. Whisk everything together until the seasonings are fully combined with the eggs.
Cook the Chicken: Heat a pan over medium heat and add a little oil. Once the oil is hot, place the marinated chicken in the pan. Cook it over medium-low heat, turning occasionally to ensure it cooks evenly on both sides until golden brown. Once cooked, remove the chicken from the pan and set it aside.
Sauté the Onion and Chicken: In the same pan, add a little oil and sauté the onion slices until they become fragrant. After the onions are aromatic, add the cooked chicken back into the pan and stir to mix.
Add the Egg Mixture: Slowly pour the egg mixture over the chicken and onions, ensuring it covers everything evenly. Cover the pan with a lid and cook on low heat for about 5 minutes. The egg mixture will slowly set, absorbing the savory flavors of the chicken and onions.
Garnish and Serve: Once the eggs have fully set, remove the lid and sprinkle chopped green onions on top for garnish. Serve the delicious chicken omelet on top of a plate of hot rice. The result is a satisfying, flavorful dish that’s bound to please!
Frequently Asked Questions
Can I use other cuts of chicken?
Yes! If you don’t have chicken thighs, you can use chicken breasts, though thighs are preferred for their tenderness and juiciness.
What if I don’t have dark soy sauce?
You can substitute dark soy sauce with additional light soy sauce. The dark soy sauce mainly adds color, so it’s not essential for flavor.
Can I make this without rice?
Absolutely! While rice makes a great pairing, you can serve this chicken omelet on its own or with a side of vegetables for a lighter meal.
This chicken omelet is easy to prepare, full of rich flavors, and perfect for any meal of the day. It’s hearty, satisfying, and absolutely delicious!
A Perfect Chicken Omelet – Delicious and Easy!
Ingredients
- 2-3 chicken thighs boneless, cut into small, even pieces
- 3 eggs fresh
- 1/2 onion sliced
- 10 g cooking wine 1 tablespoon
- salt to taste
- black pepper to taste
- 10 g cornstarch 1 tablespoon
- 30 g light soy sauce 2 tablespoons
- 15 g dark soy sauce 1 tablespoon
- 15 g oyster sauce 1 tablespoon
- chopped green onions for garnish to taste
- rice appropriate amount for serving
Instructions
- Marinate the Chicken: In a bowl, place the chicken pieces and add 1 tablespoon of cooking wine, salt, black pepper, and 1 tablespoon of cornstarch. Mix thoroughly to coat the chicken evenly. Let it marinate for about 15 minutes, allowing the flavors to soak in and the cornstarch to help lock in the moisture for a tender texture when cooked.
- Prepare the Egg Mixture: Crack 3 fresh eggs into a bowl. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, salt, and black pepper. Whisk everything together until the seasonings are fully combined with the eggs.
- Cook the Chicken: Heat a pan over medium heat and add a little oil. Once the oil is hot, place the marinated chicken in the pan. Cook it over medium-low heat, turning occasionally to ensure it cooks evenly on both sides until golden brown. Once cooked, remove the chicken from the pan and set it aside.
- Sauté the Onion and Chicken: In the same pan, add a little oil and sauté the onion slices until they become fragrant. After the onions are aromatic, add the cooked chicken back into the pan and stir to mix.
- Add the Egg Mixture: Slowly pour the egg mixture over the chicken and onions, ensuring it covers everything evenly. Cover the pan with a lid and cook on low heat for about 5 minutes. The egg mixture will slowly set, absorbing the savory flavors of the chicken and onions.
- Garnish and Serve: Once the eggs have fully set, remove the lid and sprinkle chopped green onions on top for garnish. Serve the delicious chicken omelet on top of a plate of hot rice. The result is a satisfying, flavorful dish that’s bound to please!
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