Recipe Chicken Chop Suey

[Yorky]

Ingredients

• 400 g chicken breast, sliced
• 1 tsp baking soda
• 6 garlic cloves, pureed
• 1 tblsp oyster sauce
• 1⁄2 tblsp soy sauce
• 1⁄2 tsp salt (or to taste)
  
• 1⁄2 teaspoon cornflour
• olive oil
• 200 gm snow peas, chopped
• 200 gm bok choy, chopped (separate the leaves from the stems)
• 200 gm enoki mushrooms, chopped
• 1 red capsicum, sliced
• 1 onion, chopped
• 150 g bamboo shoots, sliced
• 150 g bean sprouts
• 1 teaspoon oyster sauce
• 1 tablespoon cornflour
• 1⁄2 liter chicken stock
• salt and pepper

Method

Combine the chicken and baking soda in a bowl and mix. Set aside for 20 minutes to marinate then rinse chicken well and pat dry.(See note)

Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the chicken is well coated. Refrigerate for 2 hours.

In a large wok, stir fry each of the vegetables except the bean sprouts separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl.

Remove the chicken from the marinade and stir fry in a little olive oil until cooked (around 4 minutes).

Return all the vegetables to the wok and mix well.

Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately.

Note: Velveting the chicken may be omitted if wished.