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Chop Suey
(3-4 Servings)
250 g chicken julienne
1 medium-sized chopped onion
75 g carrots *
75 g waxed beans *
125 g cauliflower *
125 g cabbage *
50 g bean sprouts *
50 g bamboo shoots *
2 tsp powdered ginger (Djahe)
300 ml (1/2 pint - 2 Cups) chicken bouillon
2 tsp Ketjap Manis (sweet soy sauce)
1 tsp vetesin (msg - monosodium glutimate)
corn flour
margarine or oil
* These vegetables can be replaced with a combination
of vegetables in season.
Cook rice until tender (follow directions on the package) and keep warm (great if you have a rice cooker).
In a large wok, pour a little oil or margarine and quickly stir-fry the onion, and ginger. Add the chicken and cook
quickly. Add the finely sliced (some julienne) and stir- fry quickly. Add the bouillon, Ve-tsin or
Msg) and thicken
the sauce with a little corn starch. (Place a little cornstarch in a glass with a little cold water, stir until well blended,
remove the wok from heat, add the cornstarch stir, and place the wok back on the burner. Stir constantly until
sauce is the thickness you wish.
Serve on a large platter.
Accompaniments:
Kroepoek - Indonesian shrimp puffs, pickled vegetables
(Atjar Tjampoer), Sambal Oelek (hot pepper paste)
or Sambal Manis (mild - sweet pepper paste or soy sauce)
Serve the rice in a separate bowl.
Accompany the food with soy sauce.. |
Chop Suey is one of the most popular Asian dishes for
several reasons, not least of which is that it is fast, nourishing and easy to make. Chop Suey may be eaten
with rice or Chinese noodles.
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