Chicken Chop Suey Stir-Fry

• chicken meat, thinly shredded↗1 cup
• salt↗1 teaspoon
• egg white1⁄4
• cornstarch paste (1 part cornflour with 1.25 parts cold water)1 tablespoon
• garlic↗1⁄2 teaspoon

  finely chopped

• gingerroot, thinly shredded fresh1 tablespoon
• spring onions↗3 -4

  thinly shredded

• small green pepper, cored and seeded, thinly shredded↗1
• caster sugar↗1⁄2 teaspoon

  (superfine)

• light soy sauce↗1 tablespoon
• rice wine↗1⁄2 tablespoon
• chicken stock↗2 tablespoons
• sesame oil↗1 dash
• oil, seasoned (see below)1⁄2 pint
• msg1 pinch

  (optional)

Step-by-step instructions

1. 1

   Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.

2. 2

   Blanch them in warm oil, stir to separate, then remove and drain chicken.

3. 3

   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 stock and MSG (optional), finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.