I went to the 2nd Chinese New Year Festival Saturday night which was awesome, so this is my Chicken Chop Suey.
In keeping with the theme, I thought I’d proffer a popular Chinese take-out. CHOP SUEY. This can be made with any meat of your choice (or prawn), I chose a universally acceptable one, CHICKEN CHOP SUEY.
- 500 gr chicken fillet
- 1 tsp bicarbonate soda
- ¼ cabbage (I used Nappa)
- 1 large carrot
- 1 onion
- ½ red, yellow, and ½ green pepper
- 100 gr each water chestnuts and bamboo shoots
- 200 gr bean sprouts
- 1 tsp garlic and ginger paste
- 1 TB oyster sauce
- 2-3 chopped spring onion for garnishing
- 1 tsp sesame oil
- 1 tsp salt
- Pinch of white pepper
- 1 tsp sugar
- 1 TB oil
- 2 tsp cornflour
- 1 TB soya sauce
- 1 TB water
- Thinly slice chicken, add the bicarb and leave for 10 minutes. Rinse thoroughly and pat dry.
- Marinade chicken.
- Slice all vegetables. Peppers into chunks, onions into halves then quarters then separate. Water chestnuts and bamboo shoots – fine matchstick strips.
- Cabbage just strips, carrots julienne.
- Heat oil in a wok and add onions with a pinch of salt to taste.
- Add peppers and stir-fry for 2 minutes. Remove and set aside.
- Add water chestnuts and bamboo shoots with salt to taste. Stir one minute and remove.
- Add a little more oil to wok add bean sprouts stir for 1 minute and remove.
- Add cabbage and carrots. Sprinkle a little water around the edges to create a little steam.
- Add salt to taste. Stir for 2 minutes. Remove.
- Add chicken to wok, without stirring the chicken too much rather try and turn it over (it’s difficult) when chicken changes color then stir till cooked. Push to the sides add garlic and ginger paste and stir for one minute.
- Stir in chicken. Make a gravy with cornflour, water, and oyster sauce.
- Make a well in the center of the chicken and pour in the gravy allow to boil then mix chicken through.
- Add all the vegetables to the chicken and mix through.
- Add 1 tsp sesame oil sprinkle with chopped spring onion, and serve.
Prepared, tried, and tested by: Melanie Kramar