Quick Asian Chicken & Onion Scramble with Melted Cheese

Method

1. 1

   Begin by gently thawing your frozen white onion slices, allowing them to separate. Meanwhile, prepare your chicken mince, ensuring it's at room temperature for even cooking.

2. 2

   Heat a tablespoon of cooking oil in a non-stick pan or wok over medium-high heat. Once shimmering, add the white onion slices and sauté, stirring frequently, until they become translucent and wonderfully fragrant, about 3-4 minutes.

3. 3

   Introduce the chicken mince to the pan. Break it apart with a spoon, stirring continuously to brown it evenly. Cook for about 5-7 minutes until no pink remains.

4. 4

   Season the browning chicken and onions generously with salt and freshly ground black pepper. Stir well to distribute the seasonings, allowing the flavours to meld.

5. 5

   Add two tablespoons of water to the pan. This helps to create a little steam, ensuring the chicken mince remains tender and juicy. Continue to stir and cook until the water has mostly evaporated and the mince is slightly caramelized.

6. 6

   Once the chicken mince is fully cooked and has a lovely golden hue, reduce the heat to low. Arrange the two cheese slices directly over the hot chicken and onion scramble.

7. 7

   Cover the pan with a lid for 1-2 minutes, allowing the residual heat to gently melt the cheese into a gooey, irresistible layer over the savoury mince.

8. 8

   Carefully remove the lid. The melted cheese should be glistening and perfectly draped over the scramble. Serve immediately, perhaps with a sprinkle of extra pepper if desired.