Chicken Chop Suey Stir-Fry

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: 25 mins
• 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.