Recipe by Kana K.
This is a variation of a "Chop Suey" dish that did not originate in China, but in San Francisco for American tastes. Word origin: late 19th century: from Chinese (Cantonese dialect) tsaâp suì ‘mixed bits.’
- 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 See How It's Made
- Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.
- Blanch them in warm oil, stir to separate, then remove and drain chicken.
- 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.