Kung Fuey Chicken Chop Suey

A great tasting chicken dish packed with vegetables.

RECIPE

Makes 2-4 Serves

Preparation & Cooking Time: Roughly 30 Minutes

INGREDIENTS

2 Medium Chicken thigh, cut into medium chunks

3 Garlic Cloves, Finely Chopped

½ Onion, Thin Slices

5 Medium Broccoli Pieces

5 Medium Cauliflower Pieces

8 Baby Corn, Cut Half Lengthwise then in half diagonally

1 Carrot, Medium Batons (Julienne)

1 Stalks Celery, Medium Batons (Julienne)

8 Small Shiitake Mushrooms, Halved

8 Green Beans Remove Both Tips cut diagonally, Stringed and Halved diagonally.

Handful Bean Sprouts Rinsed with Water

2-3 Tablespoons peanut Oil for cooking

Chicken Marinade

1 Teaspoon Corn Flour (Corn Starch)

1 Teaspoon Light Soy Sauce

1 Teaspoon Shao Xing Chinese Cooking Wine

1 Teaspoon Brown Sugar

1/2 Teaspoon Baking Soda

1 Teaspoon Sesame Oil

1 teaspoon water or mushroom juice

Chop Suey Sauce

3 tablespoons Water or mushroom juice

1 Teaspoon Brown Sugar

1 Teaspoon Dark Soy Sauce

1 Tablespoon Light Soy Sauce

2 Tablespoons Oyster Sauce

½ Tablespoon Hoisin

1 Teaspoon Sesame Oil

⅛ Teaspoon White pepper

1 Teaspoon Corn Four (Corn Starch)

DIRECTIONS

If you are using dried shiitake mushrooms soak them in water and set aside. In a bowl add the chicken and marinade ingredients. Massage with your hands to combine. set aside for 20 minutes, while you prepare the other ingredients.

In another bowl add the chops suey sauce ingredients and mix. Set aside. This is the mixed stir fry vegetables (water chestnut, bamboo shoots, baby corn, bean sprout shoots) I use. It’s ok to use fresh ingredients. Drain and set aside.