Although I haven't tried this I have already adapted to suit my style of cooking. Feel free to change oil sprays back to oil. I have put American measurements in brackets. I think the servings would be if served as part of a banquet.

CHICKEN OMELETTE WITH XO SAUCE

200g(about 7oz) diced chicken meat
5 eggs
1 1/2T(2T) Lee Kum Kee XO Sauce
1T(4t) Lee Kum Kee Premium Oyster sauce
Seasoning Mix: 2T(8t) Lee Kum Kee XO sauce
1/2t salt

Marinate chicken in oyster sauce about 10mins. Beat eggs with seasoning mix. Saute chicken in 2T oil(I would use much less). Add in XO sauce & stir-fry till done. Remove & set aside. Reheat wok & spray with oil if necessary. Add beaten egg. Lower the heat & pan-fry one side till done. Place chicken in centre. Fold the egg sheet in half to cover the stuffing. Pan-fry omelette until just cooked & serve. Servings 4
Adapted from a recipe by Lee Kum Kee