I went to the 2nd Chinese New Year Festival Saturday night which was awesome.
In keeping with the theme I thought I’d proffer a popular Chinese take-out. CHOP SUEY. This can be made with any meat of your choice (or prawn), I chose a universally acceptable one, CHICKEN CHOP SUEY.
500 gr chicken fillet
1 tsp bicarbonate soda
¼ cabbage (I used Nappa)
1 large carrot
½ red, yellow and ½ green pepper
100 gr each water chestnuts and bamboo shoots
200 gr bean sprouts
1 tsp garlic and ginger paste
1 TB oyster sauce
1 tsp sesame oil
2-3 chopped spring onion for garnishing
1 tsp salt
Pinch of white pepper
1 tsp sugar
1 TB oil
1 TB soya sauce
2 tsp corn flour
1 TB water
Thinly slice chicken, add bicarb and leave for 10 minutes. Rinse thoroughly and pat dry.
Slice all vegetables. Peppers into chunks, onions into halves then quarters then separate. Water chestnuts and bamboo shoots – fine matchstick strips.
Cabbage just strips, carrots julienne.
Heat oil in wok and add onions with pinch of salt to taste.
Add peppers and stir fry 2 minutes. Remove and set aside.
Add water chestnuts and bamboo shoots with salt to taste. Stir one minute and remove.
Add little more oil to wok add bean sprouts stir 1 minute and remove.
Add cabbage and carrots. Sprinkle a little water around the edges to create a little steam. Add salt to taste. Stir 2 minutes. Remove.
Add chicken to wok, without stirring the chicken too much rather try and turn it over (it’s difficult) when chicken changes colour then stir till cooked. Push to the sides and add garlic and ginger paste and stir one minute. Stir in chicken. Make a gravy with the corn flour, water and oyster sauce. Make a well in the centre of the chicken and pour in the gravy allow to boil then mix chicken through. Add all the vegetables to the chicken and mix through.
Add 1 tsp sesame oil and sprinkle with chopped spring onion, and serve.
Prepared, tried and tested by: Melanie Kramar