# Chicken Chop Suey 雞球炒雜碎

Cuisine: chinese · Time: 75 minutes · Servings: 4

## Ingredients

- 600 g Chicken breast (sliced)
- 100 g Celery
- 200 g Gai lan ((aka Chinese broccoli, jie lan, Chinese kale, kai-lan))
- 200 g Zucchini
- 200 g Mushrooms
- 100 g Carrots
- 4 cloves Garlic
- 3 slices Ginger
- 1 tbsp Cornstarch
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- 150 ml Water
- ¼ tsp White pepper powder
- 2 tbsp Shaoxing wine
- 5 tbsp Oil
- 1 tsp Salt (for soaking chicken)
- 2 cups Water (for soaking chicken)
- 2 tbsp Potato starch
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- 1  Egg white (from one egg (approx. 3 tbsp))
- 1 tbsp Oil

## Steps

1. Slice chicken into approx. 3 mm thick slices
2. Soak chicken in 2 cups of water.  Add 1 tsp salt and mix well.  Be sure that water covers all the chicken.  Add more water if necessary.  Soak for 15 minutes
3. Rinse chicken and squeeze out excess water.  Use paper towel to absorb any excess water
4. Marinate chicken with  2 tbsp potato starch, 1 tbsp light soy sauce, 1 tsp sugar and egg white of one egg.  Mix with hands and squeeze the chicken meat to help it absorb the liquids for 2 minutes.  Add 1 tbsp oil and mix well.  Set aside for 30 minutes
5. Slice all vegetables approx. 3 mm thick and to your preferred length
6. Chop 4 cloves of garlic and prepare 3 slices of ginger You may also mince the ginger if you prefer.  I like to use sliced ginger so that I can easily fish them out as I only like to use it for flavour and not to consume
7. In a small container, combine 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar and ¼ tsp white pepper powder.  Mix well and set aside  You can mix the sauce together first or add them individually in Step 17.
8. In another container, add 1 tbsp cornstarch and 150 ml water to make the slurry.  Mix well and set aside
9. Bring a pot of water to a boil.  Add carrots first since it’s denser unless you want your carrots to be crunchy.  Boil carrots for 1 minute and then add other vegetables.  Blanche for 1 minute.  Remove from water and strain in colander Blanching vegetables before stir-frying can help the vegetable retain its colour and it will reduce stir-frying time to preserve texture
10. Heat wok on high heat.  Then add 5 tbsp oil
11. Give the chicken one last mix and add to the wok.  Arrange in single layer  and leave it to cook for 1 minute or until slightly golden in colour
12. Flip the chicken pieces over and cook for another minute or until slightly golden in colour. Stir-fry for another 30 seconds.  Remove chicken from heat and leave the oil in the wok
13. Put the ginger into the wok and stir-fry until ginger is golden.  Add garlic and stir-fry until aromatic
14. Add blanched vegetables to the wok.  Stir-fry for 1 minute.
15. Add the chicken back into the wok
16. Add 2 tbsp Shaoxing wine around the side of the wok so that it trickles down to the bottom of the wok.  Stir-fry for 1 minute.  By allowing the wine to touch the hot wok directly will release the aroma of the wine making your stir-fry much more flavourful.  This is an important technique in Chinese cooking.  You could also do this with soy sauce to bring out more flavour
17. Add the pre-mixed sauce to the chicken and stir-fry until fully mixed Soy sauce can be added to the side of the wok for greater aroma but this is not recommended for oyster sauce and sugar because they will burn.  I chose to pre-mix the sauces together for simplicity sake but you can add the sauces separately to enhance flavour
18. Taste test and make adjustments if necessary
19. Stir the slurry and pour into the wok.  Stir-fry until the sauce thickens
20. Serve

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Source: auntieemily — https://auntieemily.com/chicken-chop-suey/
Page: https://findfood.fun/vi/recipes/7328
Language: en (requested translation unavailable)