Total Time
25mins
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)

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a