Chicken Chop Suey 雞球炒雜碎

🧂 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

Instructions

• 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

Nutrition Info