Chicken chop suey
For 4 persons
- 1 cup chicken
- 1/2 cup pork
- 1 cup celery
- 1 cup cabbage
- 1 cup beef stock
- 1 tsp sugar
- 1 cup bamboo shoots
- 1 cup mushrooms
- 1/4 cup water chestnuts
- 1 clove garlic (crushed)
- 2 tsp soy sauce
- 1/2 tsp powdered ginger
- 1/2 tsp salt
- l tbsp oil
- 1 tsp white wine - pepper
Cut the ingredients into thin slices or small pieces.
Put the wok over a high flame, pour in the peanut oil and heat until the oil sizzles. Add the garlic and the salt stirring all the time, then the chicken and the pork and cook for 2 or 3 minutes until the pieces are nicely browned.
Mix together the soy sauce, white wine and powdered ginger. Mix and add to the meat in the wok. Cook for 1 minute and add the celery, bamboo shoots and mushrooms and then the water chestnuts and the cabbage.
Cook for another 3 minutes. Now add the beef stock, put a lid on the wok and leave to cook for 2 minutes.
Remove the lid, add the corn flour, pepper and sugar and cook while stirring until the sauce is thick and smooth.
Serve with boiled rice.
