Chinese Chicken Omelete

The other day Chris and I went out to celebrate "Grampy's" birthday. We went to the usual place and had our usual good dinner. Grampy wanted to order a whole chicken, and with only four of us at the table, guess who got to take the leftovers?

Chinese chicken is a bit of an enigma to those unfamiliar with it, but once you taste it, it becomes part of your regular palate when you're eating out in Chinatown. Anyway, I have a great way to fix up those leftovers, (or any other type of chicken for that matter). I just make an omelete out of it.


What I used:

• 3 small stalks scallion
• 2 cloves garlic
• handful (about 1 1/2 cup) leftover chicken, cubed
• 4 eggs
• 1 tablespoon heavy cream (optional)
  
• salt and pepper to taste

It's pretty simple. Just cut up the leftover chicken and brown it with the garlic and scallion in a medium flame. While that's going, scramble the eggs with the heavy cream, and pour it over the chicken when it's beginning to brown. I use my trusty wok for this to create a nice golden brown omelete.

The nice thing is that it's hearty without being heavy as many breakfast omeletes tend to be. Normally I use milk for my eggs, but in this case, heavy cream works well to incorporate the chicken, garlic and scallions. It gives the eggs a bit more substance.

I added a side of skillet potatoes make this a complete (Chris-approved) breakfast, which went incredibly well with my Panama Duran coffee from McNulty's. If you're making this for one, just halve the ingredients. That's it!