RCI-MT.004.0171.001
Chicken Chop Suey
Serves 4
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- – 6 ounces (115 – 175 grams) chicken meat4 unitthinly shredded
- 1 teaspoon
- ¼ unit
- thick cornflour / cornstarch paste - (1 part cornflour with 1.2 parts cold water)1 tablespoon
- about ½ pint (300 ml) seasoned oil (see below)1 unit
- ½ teaspoon
- 1 tablespoon
- – 4 spring onions3 unitthinly shredded
- – 6 ounces (115 – 175 grams) bean sprouts4 unit
- green pepper1 smallcored and seeded, thinly shredded
- ½ teaspoon
- 1 tablespoon
- ½ tablespoon
- 2 tablespoons
- of msg (optional)1 pinch
- 1 unit
Method
1
Combine the thinly shredded chicken meat with salt, egg white, and cornstarch paste in a bowl and mix until the chicken is evenly coated.
2
Heat the seasoned oil in a wok or large skillet over high heat until shimmering, then add the marinated chicken in small batches to avoid overcrowding.
3 minutes
3
Stir-fry the chicken for 2-3 minutes until it turns opaque and is cooked through, then transfer to a clean plate.
4
Add the finely chopped garlic and shredded ginger root to the remaining oil in the wok and stir-fry for about 30 seconds until fragrant.
5
Add the shredded spring onions and green pepper to the wok and stir-fry for 1-2 minutes until slightly softened but still crisp.
6
Stir in the bean sprouts and cook for 1 minute, then return the cooked chicken to the wok.
7
Combine the light soy sauce, Chinese rice wine, stock, caster sugar, and MSG (if using) in a small bowl, then pour this mixture into the wok.
8
Toss all ingredients together over high heat for 1-2 minutes until the sauce coats everything evenly and heats through.
9
Drizzle the sesame oil over the chop suey and toss once more to combine, then transfer to a serving plate and serve immediately.