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Chicken Chop Suey Recipe


Ingredients:

6 ounces (175 grams) chicken half egg white
1 tablespoon cornstarch mixed to a paste with cold water -
1 part cornflour per 1.25 water half tablespoon caster sugar
1 tablespoon soy sauce half tablespoon Chinese rice wine or dry sherry half to
1 tablespoon of finely shredded or grated fresh ginger root
2 tablespoons chicken stock a few drops of sesame oil pinch of MSG (optional) 2 spring onions (scallions) finely chopped or shredded 1 small green pepper shredded, cored and seeded half pint of seasoned oil

Preparation:

1. Beat the egg white with one tablespoon of cornstarch and a touch of salt and add the shredded chicken, coating thoroughly

2. Blanch chicken in warm oil, stirring to separate then remove and drain. Remove excess oil, but leave about 2 tablespoons in the wok or pan, add the vegetables and stir fry about 1 minute then add the salt, sugar and blend well. Then add the chicken along with the soy sauce and rice wine (or dry sherry) and stir fry for a further 1 minute. Finally, add the stock and MSG if using, along with the cornstarch mixture to thicken sauce and a dash of sesame oil.


About the
Versed in different styles of cooking, but mainly Asian and Italian, Marty is webmaster to www.tastes-ofchina.com, a new and growing site, with an Increasing list of chinese recipes.