Chicken chop suey

• vegetable oil↗2 tbsp tbsp
• large chicken breast↗1

  cut into thin bite‑size pieces

• onion↗1

  sliced

• garlic cloves↗2

  coarsely chopped or minced

• carrot↗1

  sliced

• dark soy sauce↗½ tbsp ½ tbsp
• chicken powder↗½ tsp ½ tsp

  or a pinch of salt

• sugar↗½ tsp ½ tsp
• white pepper↗pinch of pinch of

  (essential, as it completely changes the flavor of the dish)

• spring onion↗2 2

  sliced into strips

• ready bean sprouts100g 100g
• cornstarch1 tbsp 1 tbsp

  mixed with 2 tbsp water

• sesame oil↗1 tsp 1 tsp
• steamed white rice

  or fried noodles, for serving

Step-by-step instructions

1. 1

   Heat the wok over high heat and, when it’s hot, pour in the oil. Add the chicken and spread it in a single layer so it contacts the hot wok directly. When it starts to brown on one side, stir well, then add the onion and garlic. Stir, then add the carrot, dark soy sauce, chicken powder or salt, sugar, white pepper and spring onion. Stir, then add the bean sprouts and stir‑fry, constantly stirring, for 1 minute before pouring in 50ml of freshly boiled water.

2. 2

   Bring to the boil, then slowly pour in the cornstarch paste, diluting it while stirring to avoid lumps. When the sauce thickens, turn off the heat and add the sesame oil. Serve on a bed of steamed white rice or freshly fried noodles.