Chicken & Vegetables coated in a Beautiful Flavorful Chinese Clear Sauce or Chop Suey Sauce.
Servings: 4 portions
Equipment
- 1 Large Wok
- 4 Bowls For Velveting Chicken, Green Onions & Bean Sprouts, Vegetables, and Sauce
Ingredients
- 1 lb. Chicken Breast
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 2 Tbl Neutral Oil
- 1 Tbl Cornstarch
Chop Suey Sauce
- 1 C Water
- 2 Tbl Potato Starch
- 1 tsp Sugar
- 1/2 tsp Sea Salt & MSG
- 1/8 tsp White Pepper & Cream of Tartar
Vegetables
- 8 Leaves Napa Cabbage - Chopped 1 inch
- 1 Large Onion - Sliced into Wedges
- 1 Carrot - Sliced thin on an angle
- 1-2 C Bean Sprouts - Added Last
- 2-4 Green Onions - Added Last
- 1/4 C Leek - Optional
Instructions
- Slice Chicken Breast and place into a bowl with 1 Tbl of Cornstarch. Mix well and set aside for now. Prep all the Vegetables and Place them into a Bowl. In a separate bowl, add the Bean Sprouts and Green Onions to be added to the Chop Suey Last.Combine all the Chop Suey Sauce Ingredients together and mix. Mix again before adding to the Chop Suey.
- Fill the Wok with some water and bring to a boil. Add the velveted Chicken and cook for about 1 minute. Strain out and set aside. Empty the Wok and return it to the burner on max heat. Let it heat up for a minute.
- Add 2 Tbl of Oil or rendered Chicken Fat & Meat, stir fry a few seconds. Then add Vegetables (except the Green Onions & Bean Sprouts). Stir Fry for a few minutes. Keep everything moving.Then add the 1 Cup of water with 1 bouillon cube. Bring to a boil, reduce the heat to medium and simmer covered until the Carrots are tender. Just a minute or so.
- Add in the Bean Sprouts, Green Onions. Mix the Chop Suey Sauce and Add it in. Mix well until the sauce thickens and serve.
Notes
Add in other vegetables such as Peppers, Celery, Mushrooms, Snap Peas, Bok Choy, etc...
Other forms of velveting can be used. It all depends on what you are after. With Chicken, I tend to stay with starch velveting or blanching as is. Soda Velveting is best done with tougher meats like Pork or Beef.