HOW TO COOK PROPER Take away Chicken chop suey

Описание: https://www.khoanvong.com/2015/02/how... Chop suey is a Cantonese word meaning “everything mix together”. A term that described the cooking of left over from earlier meal. Therefore in the traditional sense chop dish has no fix ingredients and no fix taste. We obviously do not follow this rule.
We select a few vegetables to get balance of colour and appearance with bean sprout as the main ingredient. This dish this dish is cook in soy sauce in stock.


Ingredients

1 Chicken breast (sliced)
30g Onions
15g Water chestnuts
2 Mushrooms (quartered)
15g Carrot (strip)
80g Bean sprouts (about a handful)
15g Spring onion

Condiments

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.

Method

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, water chestnuts,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)
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