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Chinese Cuisine
Chicken Chop Suey


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1cup chicken, shredded
1 tsp salt
1/4 egg white
1 tbsp cornflour paste (mix cornflour in cold water)
300 ml oil
1/2 tsp finely chopped garlic
1 tbsp fresh ginger, shredded
4 spring onions, thinly sliced
1/2 cup bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 tsp caster sugar
1 tbsp light soy sauce
1/2 tbsp Chinese rice wine
2 tbsp chicken stock
pinch of Ajinomoto
a few drops sesame oil


Mix the chicken shreds with a pinch of the salt,

the egg white and about 1 teaspoon cornstarch paste.

Fry for 1 minute in warm oil, stir to separate, then remove and drain them.

Pour off the excess oil, leaving about 2 tablespoons in the wok,

stir-fry all the vegetables for about 1 minute,

add the remaining salt and sugar, blend well,

then add the chicken with the soy sauce and wine, stir-fry for another minute,

and add the chicken stock and ajinomoto,

thicken the gravy with the remaining cornflour paste,

garnish with the sesame oil and serve hot.

                                                                 Vandana Dubey's Recipe Site.