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Thai Wok Omelette with Chicken | Crispy & Quick in 15 Min
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15 min
Quick
Knuspr-Küche
Authentisches thailändisches Kai Jeow Gai aus dem Wok: Herrlich fluffig aufgebackenes Omelett mit saftig feingehacktem Hähnchenfleisch, Frühlingszwiebeln, Chili und würziger Fischsauce. Außen knusprig, innen zart – serviert auf duftendem Jasminreis mit Limette und Koriander in nur 15 Minuten.
Preparation method
Preparation
Rinse the jasmine rice thoroughly and cook in lightly salted water according to the package instructions until tender. Pat the chicken breast fillet dry and chop very finely with a sharp knife.
Crack the eggs into a bowl and whisk with a fork until frothy. Add the finely chopped chicken, fish sauce, soy sauce, cornstarch, and a splash of lime juice. Slice the spring onions into thin rings, finely chop the red chilli pepper, and stir both into the egg mixture.
Wok Cooking & Serving
Heat the vegetable oil in a wok over high heat until very hot, or until small bubbles rise around a wooden spoon. Pour the egg mixture quickly into the centre of the hot oil from a height of about 20 cm – this allows the omelette to puff up immediately like a soufflé.
Chef's tip
The secret to the incomparable crispiness of Kai Jeow lies in the hot oil: the oil must be properly hot so that the egg puffs up immediately and turns wonderfully crispy on the outside while staying juicy on the inside.
A splash of lime juice and half a teaspoon of cornstarch in the egg mixture provide extra stability and a particularly fluffy texture.
30 min
Under an hour
