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Chicken Chopseuy Recipe
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Chicken Chopseuy is cooked quickly with vegetables in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
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Chicken Chopseuy Recipe Ingredients:
4 - 6 ounces (125 - 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornflour/cornstarch paste - 1 part cornflour with 1.2 parts cold water
About 1/2 pint (300 ml) seasoned oil
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (125 - 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
Pinch of MSG (optional)
A few drops sesame oil
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Chicken Chopseuy Recipe Directions:
Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them.
Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables on high heat for about 1 minute. Add the remaining salt and the sugar, blend well, then add the chicken with the soy sauce and rice wine, stir-fry for another minute, and add the stock and MSG. Finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
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