Oriental Finger Food Rolled Chicken Mushroom Omelette
Delight your taste buds with this Oriental Finger Food Rolled Chicken Mushroom Omelette, a bite-sized fusion of savory flavors and elegant presentation. This recipe combines tender marinated chicken, earthy mushrooms, and fluffy soy-infused eggs, all rolled into a scrumptious omelette that’s perfect for entertaining or as an eye-catching appetizer. The aromatic blend of sesame oil, ginger, and garlic adds a touch of Asian-inspired flair, while the scallion garnish brings a fresh, vibrant finish. Easy to prepare in just 35 minutes, these delectable rolls are served warm or at room temperature, making them an ideal choice for finger food platters, party snacks, or even light meals. Add this versatile dish to your repertoire and impress your guests with its stunning presentation and irresistible taste!
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Recipe Information
Ingredients
- 250 grams Chicken breast (boneless and skinless)
- 100 grams Mushrooms (button or shiitake, finely chopped)
- 4 large Eggs
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger (fresh, grated)
- 1 teaspoon Garlic (minced)
- 2 stalks Scallions (chopped, green parts only)
- 2 tablespoons Cooking oil (neutral, such as canola or vegetable)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the chicken breast into strips, roughly 1x2 inches in size. Marinate the chicken with 1 tablespoon of soy sauce, the sesame oil, grated ginger, and a pinch of black pepper. Let it sit for 10 minutes.
Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds until aromatic.
Add the chopped mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown. Season with a pinch of salt and set aside.
In a bowl, whisk the eggs along with the remaining 1 tablespoon of soy sauce and 2 tablespoons of chopped scallions.
Heat another tablespoon of cooking oil in a clean non-stick skillet over medium-low heat. Pour in the beaten eggs and swirl to create a thin, even layer. Cook gently without stirring until the eggs are fully set into an omelette, about 3-4 minutes.
Remove the omelette from the pan and place it on a clean flat surface. Spread the sautéed mushrooms evenly across the omelette surface, leaving a 1-inch border around the edges.
Place the marinated chicken strips in a single line along one edge of the omelette. Carefully roll the omelette from the chicken side, keeping the roll tight, until fully wrapped.
With a sharp knife, slice the rolled omelette into 1-inch thick pieces. Arrange on a platter, garnish with additional scallions if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
