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17 December 2012,23:05 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Marinate chicken in sherry for about 30 minutes. Process or mince chicken until smooth; stir in shallot.
  • Beat eggs and water together with fork. Lightly oil woks, heat, pour in enough egg mixture to make an omelette.
  • Turn wok to make omelette as round as possible, cook until just set, remove from wok, repeat with remaining egg mixture.
  • Remove stalks from spinach, drop leaves into pan of boiling water; drain immediately.
  • Spread the 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 1cm of top of tripod, bring water to boil.
  • Place plate or steamer on top of tri-pod, cover wok, steam about 10 minutes. Serve with Coriander Sauce.
  • Coriander Sauce: Combine stock and coriander in pan, bring to boil, reduce heat, simmer 5 minutes uncovered.
  • Strain the stock, discard coriander, return stock to pan, add blended corn flour and water, stir constantly until the Sauce boils and thickens.


  • 750 grams chicken breast fillets
  • 1 tablespoon dry sherry
  • 1 green shallot, chopped
  • 4 eggs
  • 2 tablespoons water
  • 6 spinach leaves
  • Cooking Oil

Coriander Sauce

  • 150 ml chicken stock
  • 1 tablespoon chopped coriander
  • 1 tablespoon corn flour
  • 3 teaspoons water

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