Ø 4 chicken breast fillets
Ø 1 tbsp dry sherry
Ø 1 green shallot, chopped
Ø 4 eggs, oil
Ø 2 tbsp water
Ø 6 spinach leaves.
Coriander sauce:
Ø 2 cups chicken stock
Ø 1 tbsp chopped coriander
Ø 3 tbsp corn flour
Ø 3 tsp water
Marinate chicken in sherry for about 30 minutes. Process or mine chicken until smooth; stir in shallot. Beat eggs and water together with fork. Lightly oil wok, heat, pour in enough egg mixture to make an omelette about 12cm in diameter. Turn wok to make omelette as round as possible, cook until just set, remove from wok, repeat with remaining egg mixture. You should have 6 to 8 omelettes.
Remove stalks from spinach, drop leaves into pan boiling water; drain immediately. Spread spinach leaves over omelette, trim spinach to fit omelettes; spread with chicken mixture, roll up firmly like a Swiss roll. Place rolls in single layer on plate or in bamboo steamer. Place tripod in wok, add enough water to come within 1 cm of top of tripod, bring water to boil.
Place plate or steamer on top of tripod, cover wok, steam about 10 minutes. Serve with Coriander Sauce.
Coriander Sauce: Combine stock and coriander in pan, bring to boil, reduce flame, simmer uncovered 5 minutes. Strain stock, discard coriander, return stock to pan, add blended corn flour and water, stir constantly until Sauce boils and thickens.
