Chicken Chop Suey
Serves 2
- For the chicken:
- 1 piece chicken breast, about 180g/6.3oz
- ½ tablespoon tapioca starch, or cornstarch
- 1 pinch salt
- 1 tablespoon water
- 1 drop cooking oil
- For the sauce:
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 2 tablespoon oyster sauce - see note 1
- ½ teaspoon sesame oil
- 1 tablespoon tapioca starch, or cornstarch - see note 2
- 1 pinch salt
- ¼ teaspoon ground white pepper
- 4 tablespoon water
- For the vegetables:
- ½ onion, sliced
- 2 cloves garlic, sliced
- 1 small carrot, thinly sliced
- 1 handful snow peas (mangetout), strings removed
- 3 baby corn, diagonally sliced
- 3 button mushroom, sliced
- 1 handful mung bean sprouts
- You also need:
- 1½ tablespoon neutral cooking oil, divided
- Marinate the chicken
- Cut chicken breast crosswise into thin slices (about 5mm/0.2inch). Put into a bowl.
- Add tapioca starch (or corn starch) and water. Stir well to evenly coat the chicken.
- Then add a drop of oil and mix well. Set aside.
- Mix the sauce
- In a small bowl, mix all the ingredients for the sauce. Set aside.
- Cook the chicken
- Heat up a wok over high heat until it smokes (see note 3). Pour in 1 tablespoon of oil.
- Slide in the chicken. Transfer it out as soon as it loses the pinkness (Do not overcook). Set aside.
- Combine the dish
- Pour the remaining ½ tablespoon of oil into the wok. Firstly fry onion and garlic over high heat until fragrant.
- Add carrot and fry for 15 seconds or so. Then snow pea and baby corn go in. Stir fry for another 20 seconds.
- Put the chicken back into the wok, along with mushroom and mung bean sprouts. Cook for 30 seconds.
- Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.
- As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.