CHICKEN CHOP SUEY

Stir-fried tender chicken and delicious crunchy vegetables, chicken dish is extremely easy to organize . The sauce is savory and thick is additionally suitable for other stir-fries.

INGREDIENT

For chickens

▢ 1 piece of pigeon breast , approx. 180 g / 6.3 oz

▢½ tablespoon tapioca flour or cornstarch

▢1 tablespoon of water

▢1 drop of vegetable oil

for the sauce

▢1 tablespoon soy

▢½ tablespoon black soy

▢2 tablespoons of oyster sauce, see note 1

▢½ teaspoon vegetable oil

▢1 tablespoon tapioca flour or cornstarch, see note 2

▢1 pinch of salt

▢¼ teaspoon ground white pepper

▢4 tablespoons of water

For vegetables

▢½ onion, sliced

▢2 garlic cloves, sliced

▢ 1 small carrot, thinly sliced

1 few peas, chain removed

▢3 small corns, sliced diagonally

▢3 button mushrooms, sliced

▢1 few bean sprouts

INSTRUCTIONS

Soak the chicken

1.Cut the chicken breasts crosswise into thin (approx. 5 mm / 0.2 inch) slices. Put it during a bowl.

2.Add tapioca flour (or cornstarch) and water. Stir well to coat the chicken evenly.

3.Then add a drop of oil and blend well. Set aside.

Stir within the sauce

4.In a small bowl, combine all ingredients to form a sauce. Set aside.

Cook the chicken

5.Heat a skillet over high heat until it smokes (see note 3). Pour in 1 tablespoon of oil.

6.Move the chicken. Remove as soon because the rose loses (not too long). Set aside.

Combine dishes

7.Pour the remaining 1/2 tablespoon of oil into the pan. Sauté the onions and garlic over high heat until fragrant.

8.Add carrots and fry for about 15 seconds. Then the peas and baby corn are available . Saute for an additional 20 seconds.

9.Return the chicken to the skillet, along side the mushrooms and bean sprouts. Cook for 30 seconds.

10.Stir the sauce well (if cornstarch is on the bottom) then pour. Mix it well.

11.As soon as you see the liquid thickening, transfer it all to a serving plate. Enjoy it directly with polished rice or as a noodle garnish.