Glazed Casserole With Omelette

Ingredients list for Glazed Casserole With Omelette

• 1 cup Boneless Chicken
• 200 grams Bean Sprout
• 2 medium Onions
• 10 medium Mushrooms
• 2 medium Carrots
• 1/4 medium Cabbage
• 3-4 pieces Bamboo shoots
• to taste Salt
• to taste Black pepper powder
• 4 tablespoons Tomato ketchup
• 3 tablespoons Vinegar
• 3 tablespoons Sugar
• 1 tablespoon Cornflour/ corn starch
• 2 Eggs

Method

1. Wash and boil chicken. Shred and keep aside. Peel, wash and slice onions thinly Wash, wipe and slice mushrooms thinly lengthwise. Wash and scrape carrots and shred thinly. Wash cabbage and shred thinly. Wash bamboo shoots and boil till done. Shred lengthwise.
2. Place onions, mushrooms, carrots and cabbage in a pan. Cover and cook on low heat for two to three minutes. Meanwhile whisk the sauce ingredients together adding three fourth cup of water.
3. Pour onto the vegetables adding the chicken and bamboo shoots. Stir well and continue to cook till the sauce covers the vegetables evenly. Adjust seasoning. To make omelette, beat the eggs vigorously with salt and pepper powder. Prepare omelette in a lightly greased pan. Remove and cut into strips.
4. Serve the casserole decorated with a lattice of omelette strips.

Nutrition Info