Total Time
Prep 20 mins
Cook 5 mins

This is the classical "Chop Suey" dish that did not originate in China, but in San Francisco.

Ingredients Nutrition

  • 4 -6 ounces chicken meat, thinly shredded (115 - 175 grams)
  • 1 teaspoon salt
  • 14 egg white
  • 1 tablespoon thick cornstarch paste (1 part cornflour with 1.25 parts cold water)
  • 12 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
  • 12 teaspoon caster sugar (superfine)
  • 1 tablespoon light soy sauce
  • 12 tablespoon rice wine
  • 2 tablespoons chicken stock
  • 1 dash sesame oil
  • 12 pint seasoned oil (see below)
  • 1 pinch msg (optional)


  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.