Ingredients
150 g tender chives (about 5 oz), 2 eggs.
Seasonings
Salt 1/2 teaspoon, sugar 1/2 teaspoon, a pinch of chicken bouillon, sesame oil 1 teaspoon, vegetable oil 1 teaspoon.
Steps
1. Trim and wash the chives, blanch them in boiling water, then drain and cut into 1-inch (2.5 cm) pieces. Place in a dish, sprinkle with salt, and let sit for 5 minutes, then drain off any liquid. Crack the eggs into a bowl, add a pinch of salt, and beat until well combined.
2. Place a pan over heat, add vegetable oil and heat until hot, then pour in the beaten eggs and spread into a thin omelet; remove from the pan.
3. Cut the egg crepe into 4 cm (about 1.5 inch) long strips, place them on the plate with the chives, then add sugar, sesame oil, and chicken bouillon powder, and toss everything together until well combined. Serve.