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FILL a small pan with water, salt, peppercorns and bay leaves and bring to a boil. REMOVE any excess fat or muscles from the chicken fillets and cook the chicken in the water for about 10 minutes.
The exact time depends on the size of the chicken fillets. Meanwhile PEEL the carrot and slice into thin strips. RINSE the leek and cut into (half) rings.
RINSE the mushrooms with a brush or paper kitchen towel and cut into thin slices. PEEL and finely chop the garlic cloves.
REMOVE the chicken fillets from the water and let them cool off a bit. KEEP the chicken flavoured water for the sauce.
HEAT sunflower oil or any other neutral oil in the small sauce pan and sauté the garlic for about a minute.
ADD the tomato ketchup along with the sugar and vinegar. After another 2 minutes, also ADD the (ground) ginger and ketjap. POUR in the chicken flavoured water and bring to a boil.
Let the sauce reduce until you've reached the desired thickness. Use 2 forks to pull the chicken into small pieces. HEAT oil in the large skillet, you can use 2 skillets so you can make 2 omelettes at once.
SAUTE half of the carrot and half of the leek per omelette. Then also ADD half of the mushrooms, chicken and bean sprouts while you cook it a few minutes more.
BEAT the eggs in a medium-sized pan with some pepper and salt. Use 4 eggs per omelette, turn down the heat and place a lid on the pan.
As soon as the egg is completely set, it's done. SERVE the omelette with sauce and cooked rice, enjoy!