Chicken Chopsuey Recipe


  • 180 grams chicken, shredded
  • 1 tsp salt
  • 1 eggwhite
  • 1 Tbsp cornstarch
  • 300 ml seasoned oil
  • 1 tsp garlic chopped
  • 1 Tbsp thinly shredded fresh ginger root
  • 4 spring onion thinly shredded
  • 115 grams beansprout
  • 1 green bell pepper
  • ½ tsp sugar
  • 1 Tbsp light soy sauce
  • ½ tbsp Chinese wine
  • 2 tbsp stock
  • Pinch of msg
  • A few drops sesame oil

Cooking Instructions:

  1. Mix the chicken shreds with a pinch of salt, the egg white and about 1 tsp cornstarch paste.
  2. Blanch them in warm oil , stir to separate, then remove and drain them.
  3. Pour off the excess oil, leaving about 2 tbsp in the wok,stri fry allthe vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with soy sauce and rice wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornstarch paste, garnish with sesame oil and serve hot.

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