Classic Chicken Chop Suey |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is the classical Chop Suey dish that did not originate in China, but in San Francisco. Ingredients:
4 -6 ounces chicken meat, thinly shredded (115 - 175 grams) |
1 teaspoon salt |
1/4 egg white |
1 tablespoon thick cornstarch paste (1 part cornflour with 1.25 parts cold water) |
1/2 teaspoon finely chopped garlic (optional) |
1 tablespoon thinly shredded fresh gingerroot |
3 -4 spring onions, thinly shredded |
1 small green pepper, cored and seeded, thinly shredded |
1/2 teaspoon caster sugar (superfine) |
1 tablespoon light soy sauce |
1/2 tablespoon rice wine |
2 tablespoons chicken stock |
1 dash sesame oil |
1/2 pint seasoned oil (see below) |
1 pinch msg (optional) |
Directions:
1. Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.
2. Blanch them in warm oil, stir to separate, then remove and drain chicken.
3. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG (optional), finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
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