Chives Omelette (韭菜煎蛋)

Wash the chives thoroughly to remove any dirt. Lay them on a clean cloth to dry completely.

Trim off the hard white ends of the chives. Chop the stem portion into very small pieces (like chopped scallions). Place these into a small bowl.

Chop the remaining chive leaves into 1-inch (2.5 cm) segments. Place these into a separate small bowl.

Crack 4 A-grade eggs into a mixing bowl. Add light soy sauce and white pepper.

Whisk the egg mixture until well combined.

In a separate small bowl, mix cornstarch with water to create a slurry.

Pour the cornstarch slurry into the egg mixture and whisk again until fully incorporated. This helps make the omelette fluffier.

Heat a wok over high heat. Once hot, reduce to low heat and add 1 tablespoon of cooking oil. Add the finely chopped chive stems and stir-fry briefly until fragrant.

Add the longer chive leaf segments to the wok and continue to stir-fry over high heat until they are fragrant and slightly softened. Turn off the heat.

Transfer the stir-fried chives from the wok into the egg mixture and whisk quickly to combine.

Reheat the wok over medium heat. Add 3 tablespoons of cooking oil and let it heat up.

Pour the chive egg mixture into the hot oil. Spread it evenly across the wok. Use a ladle to gently push the uncooked egg from the center to the edges to ensure even cooking.

Cook the omelette on one side until the edges are golden brown and the surface is mostly set. Gently shake the wok to ensure it doesn't stick.

Carefully flip the omelette to cook the other side until it is also golden brown and cooked through. (Alternatively, you can use a plate to help flip it if you're not confident with direct flipping).

Once cooked, tilt the wok to drain any excess oil from the omelette.

Transfer the chives omelette to a serving plate. Serve hot with rice.