1 To make the dipping sauce, whisk all the ingredients together in a small bowl.

2 Poach the chien breast by placing it whole into a pan of boiling water. Immediately reduce the heat and simmer gently for 12-15 minutes.

3 In a separate small bowl whisk eggs with 1 tsp soy sauce and 1 tsp water. Heat a large non-stick frypan. Pour in egg mix and swirl to coat pan. Turn heat to low. On one side of the omelette add shredded chicken, bean sprouts, carrot, celery, and coriander leaves.

4 Once egg is golden and cooked through, fold the lid of omelette over and slide onto a plate. Garnish omelette with springs onions and drizzle with dipping sauce.