Chicken chop suey

Get your egg going with spider, target dome temp 400°. Wok goes in later.

Note; I mostly go by eyeball with amounts, woking is more creative this way. I'm giving more definite amounts here to help with a starting point. Adjust amounts, ingredients and timing according to your taste. Good luck and have fun!


Chicken Chop Suey

Chop chop time in the kitchen.
One boneless, skinless chicken breast, left side or right side-doesn't matter. :huh:
Chop chicken into bite size chunks. Add to marinade.
Marinade; 3 Tablespoons Lee Kum Kee Chinese Marinade,
splash of white vinegar(about 2 teaspoons), splash of canola oil, small splash of sesame oil, 1/2 teaspoon ginger powder and two turns of a pepper mill. Mix well and add chicken chunks. Marinate 30 min.

Chop/slice enough vege's for two people; Carrot, celery, onion, mushroom into small chunks. Carrots in one bowl, the rest into another bowl.

Open a can of bean sprouts, drain water.

In a small bowl add two teaspoons cornstarch then add a small amount, 1 Tablespoon approx., of cold water. Mix well with a spoon until cornstarch mixture looks like milk and is smooth with no lumps.

OK, now set your wok in the egg to heat up, about 4 minutes.
Back in the kitchen, assemble everything onto a sturdy tray to carry out to the egg. Include on the tray- small individual cups holding 2 Tablespoons canola oil, 1 Tablespoons soy sauce, 2 Tablespoons water(if sauce gets too thick). Bamboo stir paddle, tongs and heat proof gloves have at ready.

In the hot wok first add canola oil then CAREFULLY add marinated chicken with marinade-(sizzle hot!)- stir and close dome for 30 sec. Open dome, stir, close dome for 30 sec. Open dome (you starting to get the picture?) and add carrots, stir and close dome. Carrots need a little more woking time so they go in first, then after 30 sec. add the rest of the vege's. Wok for about one minute then add the bean sprouts, stir and close dome for 30 sec.

Next, dump in the 1 T soy sauce, stir. Quickly re- mix the cornstarch/water mixture with a small spoon so it's smooth then add to wok then stir, stir, stir with the paddle. A nice bubbly sauce will form. If too thick add some water.
Stir often for about a minute or until veges are just cooked but still firm.

Immediately remove chop suey to a warm serving bowl, *wearing heat proof gloves*, no bare hands-ha ha ha. Back in the kitchen you go.

Serve over hot rice. Enjoy!