Chicken Chop Suey Recipe
Chicken Chop Suey Recipe
Ingredients:-
4 – 6 ounces (115 – 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white 1 tablespoon thick cornflour/cornstarch paste – (1 part cornflour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 – 4 spring onions , thinly shredded
4 – 6 ounces (115 – 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
pinch of MSG (optional)
a few drops sesame oil.
Method:-
Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste.
Blanch them in warm oil, stir to separate, then remove and drain them. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetable 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, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
Vegetable Fried Rice
Vegetable Fried Rice
Ingredients:-
2 cups cooked rice, long grained, preferably one day old
1 tsp. garlic puree
1/2 tsp. ginger puree
2 tsp. vegetable oil
1/2 tsp. sesame oil
1 tsp. sambal oeleck (or any hot sauce – optional)
1 cup mixed cooked vegetables (fresh or frozen) – your choice
2 fluid oz. Mountain Sauce (try to find this – this is the key…if not, a good quality soy sauce will work)
1 egg, beaten lightly
1/4 bunch scallion, cut thin (green parts only).
Method:-
Get your pan or wok hot. Add the vegetable and sesame oils. Sauté the garlic and ginger for 10 seconds.
Add your cold, day old rice. If your heat is high enough, the rice won’t stick. Stir fry it for about 1 minute.
Add your vegetables and hot sauce. Cook another minute.
Now, tilt your pan towards you, at a 45 degree angle. Push the food up, so that you have some space on the bottom. This is where you add your egg.
Scramble it using chopsticks or a rubber/plastic spatula. When the eggs are just about scrambled, put your pan back down and toss everything together.
Add your Mountain sauce (or soy). Toss everything together. Let the liquid absorb into the rice. It should not be liquidy. Add the scallions.
