Chinese•quick
Chai Po Neng - Preserved Radish Omelette
Five ingredients are all you need to prepare Chinese preserved radish omelette (chai po neng) at home. Use vegetable stock for a vegetarian friendly dish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 gram sweet preserved radish (*)
- 50 gram salted preserved radish (*)
- 2 tablespoon oil
- 4 cloves garlic, minced
- 4 eggs, lightly beaten
- 1/4 cup vegetable stock/water (or chicken stock for non-vegetarian version)
- 1 scallion, thinly sliced
Instructions
- 1
Wash and rinse preserved radish under cold running water until water runs clear. Pat dry with kitchen towel and set aside.
- 2
Heat a 10" cast iron pan (or a non-stick pan) over medium heat.
- 3
Add 2 tablespoon oil and sauté garlic until fragrant, about 30 seconds.
- 4
Add preserved radish, stir fry for 2 minutes. Then spread into an even layer.
- 5
Whisk together eggs, stock/water, and scallions. Pour into the pan over the radish. Cook until the egg is fully set.
- 6
Remove omelette from pan and cut into 4-8 pieces. Serve immediately.