chicken chop suey

Antaa tälläisen ohjeen:

125g boned and skinned chicken breasts
1 tsp salt
2 tsp cornflour paste
about 300 ml vegetable oil
1 small onion, shredded thinly
1 small green pepper, cored, seeded and shredded thinly
1 small carrot, shredded thinly
125g fresh bean-sprouts
½ tsp sugar
1 tbsp light soy sauce
1 tsp rice wine or dry cherry
2-3 tsp Chinese stock
a few drops of seaseme oil

1) Thinly shred the chicken and mix with a pinch of the salt, the egg white and cornflour paste in that order

2) Heat the oil in a preheated wok and stir-fry the chicken for a about 1 minute until no longer pink, stirring to separate the shreds. Remove with a slotted spoon and drain on paper towels.

3) Pour off oil, leaving about 2 tablespoon in the wok. Add all the vegetables except the bean-sprouts and stir-fry for about 2 minutes. Then add the bean-sprouts and stir for a few seconds.

4) Add the chicken with the remaining salt, sugar, soy sauce and wine. Blend well and add the stock or water. Sprinkle with the sesame oil and serve at once.

Sen verran myöhäinen ja väsy, että kirjoitin suoraan.

Ja tiedoksenne: Kiinasta ette löydä chop suey -nimistä ruokaa. Se on itse asiassa USA:ssa syntynyt ruoka - valkoisille tarjoilevien kiinalaisravintoloiden kehittämä. "Alkuperäisessä" käytettiin nautaa.