How to make chicken chop suey
Of course in a Chinese take away/restaurant; customers needs to know what is in their food. So a chop suey has to have the same ingredients every time.
In all fairness a mixed vegetable dish could be classed as chop suey. But as a professional chef; I like all my dishes to have its own distinctive flavor. My chop suey has bean sprout as its the main ingredient. Bean sprout has a kind of watery sweet flavor which I like. I also use carrots, mushrooms,waterchestnuts,onions and spring onion for their respective texture and appearance.
Below is my recipe for this dish which I am sure you will enjoy, as usual I have embed a video tutorial to help make it easier.
1 Chicken breast (sliced)
2 Mushrooms (quartered)
15g Carrot (strip)
80g Bean sprouts (about a handful)
15g Spring onion
Dark soy sauce (about quarter teaspoon)
2g Salt mix (salt&MSG)
Dash of cooking wine
Dash of ground pepper
Potato starch to coat chicken and thicken sauce.
Cut chicken into small pieces and coat with potato starch.
Boil for about 3 minutes to cook. Then rinse with clean water and set aside.
Heat wok till hot and add onions, waterchestnuts,mushroom,carrots and followed by chicken.
Add dark soy sauce and stir fry for about a minute with a dash of wine.
Add about 130 ml of water/stock.
Add salt mix
Add beansprout and spring onion and a dash of pepper.
Flip it upside down (if you can, see video)
Stir in the potato starch to thicken the sauce (about 5g potato starch mixed with 20ml of cold water)