Char siew chicken frittata

My man is so crazy about this dish, he frequently asks me to make it.  I try to vary the fillings, such as using bacon and ham, but his favourite is still the char siew chicken.  It’s a no-bake frittata, meaning, all the ‘baking’ you do is in your deep-bottom pan/wok.  It’s fun to make, light and delicious! #haes #bodypositive #thinprivilege

Marinade chicken chunks in char siew sauce (Lee Kum Kee tastes best), ground black pepper and Chinese rice wine overnight.  Melt butter in a deep pan and fry sliced shiitake mushrooms on medium-high heat till soft.  You can vary the quantity, since they’re so delicious!  Add the chicken chunks and a little chicken stock.  Finally, when the chicken is almost cooked, season with more char siew sauce, ground black pepper and chinese rice wine.

When the chicken is cooked, it’s time to ‘bake’ the frittata.  Beat 3 or 4 eggs lightly, depending on the quantity of chicken and mushrooms.  Turn the heat down to the lowest setting, add the eggs, then cover and let them set.  This should take roughly 10 to 15 minutes.  Once the top of the eggs is set but still runny and soft, turn off the heat and leave it on the stove for 1 more minute.

Slide your frittata onto a serving plate.

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It is delicious!  He loves it!

Voila!

Wishing you fun,

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