Start by ‘velveting’ the chicken. Slice it into thin strips, then pop it into a bowl and add the bicarbonate of soda. Stir to coat. Leave it to stand for 15 minutes. This process will make the chicken tender. (Do not leave it for too long, as eventually the chicken would turn to gloop.)
Meanwhile, prep your vegetables and prepare the sauce. For the sauce, add all of the ingredients into a bowl and whisk until smooth.
Add the cornflour into the chicken and stir to coat.
Heat some cooking oil in a large frying pan, or a wok, over a high heat. Add the sliced onion and cook for 1 minute, before adding in the chicken. Continue to cook until there are no more visible pink bits.
Now add in the mushrooms, pepper, carrot, and Pak choi, and stir fry for 2 minutes.
Chuck in the garlic and ginger, and continue to cook for 1 more minute, before pouring in the sauce.
Cook until it thickens, then taste for seasoning.
Dish it up with some sticky rice, and then sprinkle over some sesame seeds. Enjoy!
1 comments on “Chicken Chop Suey”
Really good. Slightly too much liquid. Maybe less water required? But nonetheless, very tasty. Thank you, Jon.