Topic: Chicken
Chop suey is a chinese term literally means mixed pieces. What it consists of varies from place to place, but its most common form consists of meat and also shrimp, etc.) cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce, my hubby's favorite sauce. He likes thick sauces so much. This is different with the Vegetable Chop Suey that I posted before, that was served as side dish only and I made this one as a main dish.
Ingredients:
700 g chicken, sliced into serving portions
1 medium carrot, sliced
1 cup baby corn, cut into 1 inch length
1/2 cup mushrooms, sliced
1 small head of cauliflower, cut into florets
1 bell pepper, diced
1/3 cup black fungus, soaked in water and sliced
1/2 cup celery, sliced
1 onion, sliced thinly
3 cloves garlic, crushed
2 cups chicken broth
1 thumb-sized ginger, crushed
1 tbsp. cornstarch
2 tbsp. cold water
1 tsp. sugar
3 tbsp. oyster sauce
3 tbsp. cooking oil
salt and pepper to taste
Directions:
1. Heat oil in a pan. Stir fry the carrots and cauliflower until done. Set aside.
2. Brown the chicken in the remaining oil. Add garlic, onion and ginger and stir fry until the onions are transparent. Add black fungus, stir, then add broth and sugar . Bring to a boil and simmer until the chicken are done, then add the mushrooms, celery and baby corn. Simmer for another 2 minutes.
3. Stir in the previously stir-fried vegetables. Add the bell pepper.
4. Blend the cornstarch to the cold water and mix with the oyster sauce.
5. Pour in the corntarch mixture to the vegetables and stir, cook for 2 minutes.
6. Season with salt and pepper.