Step 1

First, make the sauce. In a skillet or a wok, heat 1 tablespoon of oil over high heat until shimmering. Add ginger slices and fry until aromatic. Add chicken stock and bring to a boil. Add the soy sauce, sugar, and oyster sauce then turn to medium and cook for 2 minutes.

Step 2

Make a cornstarch slurry by combining cornstarch and cold water in a small bowl and mixing thoroughly. Pour half the slurry into the boiling sauce and stir until thickened about 1 minute. Add more cornstarch slurry, a little at a time, if necessary, until the sauce is thick enough to coat the back of a spoon. Finally, add the sesame oil and mix. Set the sauce aside.

Step 3

Assemble the ingredients for the omelet. In a mixing bowl, whisk eggs, lime juice or vinegar, salt, and white pepper well until fully emulsified. Add cooked meat, vegetables, and sliced shallot. Mix well.

Step 4

n a large skillet or wok, add 1-inch of frying oil and heat at medium-high until smoking hot. Carefully drop in the egg mixture, trying to first use chopsticks to drop in the bulk of omelet filling,leaving a small amount of liquid egg mixture left. Let the omelet fry until the shape is set, about 30 seconds, and drizzle the remaining bit of egg mixture over the top to make craggly crispy bits. The egg will puff, set in shape, and brown. Once the bottom is fully browned, carefully flip the entire omelet so both sides are golden brown, about 2 minutes. Not cooking the egg sufficiently will cause the omelet to be greasy. Drain the omelet on a wire rack or a paper towel and let rest for 1 minute until it’s fully crispy.

Step 5

Serve with scallions, warm sauce drizzled over the top, and white rice.