Chicken chop suey

By Thom7747

Ingredients

• Ingredients
• 1 Chicken breast (sliced)
• 30 g Onions
• 15 g Waterchestnuts
• 2 Mushrooms (quartered)
• 15 g Carrot (strip)
• 80 g Bean sprouts (about a handful)
• 15 g Spring onion
• Condiments
• Dark soy sauce (about quarter teaspoon)
• 2 g Salt mix (salt&MSG)
• Dash of cooking wine
• Dash of ground pepper
• Potato starch to coat chicken and thicken sauce.

Details

Servings 1
Adapted from khoanvong.com

Preparation

Step 1

Method

Cut chicken into small pieces and coat with potato starch.

Boil for about 3 minutes to cook. Then rinse with clean water and set aside.

Heat wok till hot and add onions, waterchestnuts,mushroom,carrots and followed by chicken.

Add dark soy sauce and stir fry for about a minute with a dash of wine.

Add about 130 ml of water/stock.

Add salt mix

Add beansprout and spring onion and a dash of pepper.

Flip it upside down

Stir in the potato starch to thicken the sauce (about 5g potato starch mixed with 20ml of cold water)