Classic Chicken Chop Suey

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 -6 ounces chicken meat, thinly shredded (115 - 175 grams)
• 1 teaspoon salt
• 1/4 egg
• 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)

Recipe

• 1 mix the chicken shreds with a pinch of the salt, the egg 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.