Chicken Chop Suey

• 1 cup chicken meat, thinly shredded
• 1 teaspoon salt
• 1/4 egg white
• 1 tablespoon cornstarch paste (1 part cornflour with 1.25 parts cold water)
• 1/2 teaspoon garlic, finely chopped
• 1 tablespoon gingerroot, thinly shredded fresh
• 3 -4 spring onions, thinly shredded
• 1 small green pepper, cored and seeded, thinly shredded
• 1/2 teaspoon caster sugar (superfine)
• 1 tablespoon light soy sauce
• 1/2 tablespoon rice wine
• 2 tablespoons chicken stock
• 1 dash sesame oil
• 1/2 pint oil, seasoned (see below)
• 1 pinch msg (optional)

1. Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.
2. Blanch them in warm oil, stir to separate, then remove and drain chicken.
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.

chicken meat, salt, egg, cornstarch, garlic, gingerroot, green pepper, caster sugar, soy sauce, rice wine, chicken stock, sesame oil, oil

Taken from www.food.com/recipe/chicken-chop-suey-113414 (may not work)