Chicken Chop Suey Stir-Fry

Submitted by Kana K.

"This is a variation of the "Chop Suey" dish that did not originate in China, but in San Francisco for American tastes. Pretty much, leftovers."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 cup chicken meat, thinly shredded
• 1 teaspoon salt
• 1⁄4 egg white
• 1 tablespoon cornstarch paste (1 part cornflour with 1.25 parts cold water)
• 1⁄2 teaspoon garlic, finely chopped
• 1 tablespoon gingerroot, thinly shredded fresh
• 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 oil, seasoned (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.