Chinese Recipes
  Classic Chop Suey

 This dish is believed to actually originate in the west and not in China - although it is likely to have evolved from Chinese migrants to the US. The following recipe gives a taste almost identical to the restaurant/takeaway version.

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
1 cup fresh beansprouts
1/2 can water chestnuts
1/2 can bamboo shoots
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.