CHICKEN STIR FRY (CHOP SUEY)
Tenderised Chicken (Note 1):
- 180 g / 6 oz chicken breast , thinly sliced
- 1/2 tsp baking soda / bi-carb (Note 1)
Sauce (or use Charlie, Note 2):
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (Note 3)
- 2 tsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine (rice wine) (Note 4)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup / 185 ml water
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves , finely chopped
- 1/2 onion , sliced (white, brown, yellow)
- 5 – 6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake is authentic, but any will do)
- 1 cup bean sprouts
Tenderise Chicken (optional, Note 1)
Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside.
Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
Trim end off choy sum. Then cut into 7cm / 3″ pieces. Separate stems from leaves.
Peel carrot, cut into 3cm / 1.3″ pieces. Then slice the pieces thinly (see video).
Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
Add chicken, cook for 1 minute until the surface changes from pink to white.
Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
Remove from heat and serve immediately over rice or noodles.