Chop Suey (Chicken Stir-Fry)

During his travels in the United States, Liang Qichao, a Guangdong (Canton) native, wrote in 1903 that there existed in the United States a food item called chop suey which was popularly served by Chinese restaurateurs, but which local Chinese people do not eat, because the cooking technique is "really awful". --Wikipedia

Never has there been a recipe so embroiled in myth as the poor Chop Suey. The origin stories of this dish, most popular in America, are as varied as the combinations of ingredients that you can use. The general consensus seems to be that it was developed in the U.S. by Chinese American immigrants. I'm hoping that we've managed to improve this recipe since 1903. What I'm presenting here is my version that you're very probably used to eating in Australian restaurants. Only this will be the BEST version because you'll be selecting the best cuts and using the finest, freshest ingredients. Trust me, that makes all the difference. So prepare to amaze yourself.

Oh, speaking of myths... I use MSG (Monosodium Glutamate) in some of my recipes. Once upon a time, it was considered bad for your health. But it was unfairly demonised due to poor science and made even worse by racist attitudes and a sensationalist media. Today, even the FDA approve it safe to eat (and those guys banned European cheese!)--but sadly, many of the food myths from the 1960's still linger. If you're interested, there's an excellent article explaining it better here or watch a video here). In the meantime, you can buy a bag of MSG from your local deale... I mean Chinese Grocer; it's safe, cheap as chips and tastes amazing.

Thanks to renowned international chef Paul Noopster-Phelps from Port Stephens for teaching me about velveting chicken--the Chinese cooking secret that makes the meat so moist and juicy without changing the flavour at all.

NOTE: Please read all of my instructions before you start and make sure you have all of your ingredients prepared and ready--because once the chicken itself is pre-cooked, the second half of the process should happen pretty quickly. Serve with hokkien noodles (as suggested) or fried rice.

Ingredients

• Stir Fry Sauce:
• 100ml Chicken Stock (Recipe HERE)
• 50ml Light Soy Sauce
• 1 Tbsp Chinese Shaoxing Wine (or Dry Sherry)
• 1 Tbsp Honey
• 1 tsp Sesame Oil
• 1 tsp Rice Vinegar (or Apple Cider Vinegar)
• 1 tsp Cornflour/Corn Starch
• Chicken Stir Fry:
• 2 Chicken Breasts, skinless, cut into 3cm pieces
• 1 tsp Bi-Carb Soda (Baking Soda)
• Peanut Oil
• Salt and Pepper to taste
• 1/2 tsp Cornflour
• 1 Onion, halved and quartered
• 1 Red Capsicum, de-seeded, roughly chopped
• 1 Carrot, peeled, julienne
• 2 cups Broccoli, florets cut into 3cm pieces
• 1 tsp MSG (optional)
• 1 Tbsp Ginger, crushed
• 1 Tbsp Garlic, crushed
• Optional:
• 400-600g Hokkien Noodles
• 1 Tbsp Sesame Seeds
• 1 Green Onion, sliced

Method

1. The Sauce: In a small bowl, whisk together the chicken stock, soy sauce, wine/sherry, honey, sesame oil, rice vinegar, and cornflour/corn starch. Set aside.
2. Tenderising Chicken: Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can become too tender). Rinse well, pat excess water with paper towels, set aside.
3. Pre-Cook Chicken: In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt & pepper, half a teaspoon of cornflour, and cook until lightly browned, stirring as needed, about 4-5 minutes. Remove the chicken to a plate and set aside. Leaving any juices in the skillet/wok.
4. Hokkien Noodles: Put the hokkien noodles in a medium-sized microwave-proof mixing bowl. Add water so that the noodles are just covered. Nuke in the microwave on high, 3-5 minutes until almost boiling. Drain of water and set aside. (optional)
5. The Stir-Fry: Back to the skillet/wok, add 1 tablespoon of oil along with onion and fry for 1 minute. Add half of the garlic and stir for another 30 seconds. Add the capsicum, carrot, and broccoli. Optionally add your MSG now and stir. Cook the vegetables until slightly tender, about 3-4 minutes. Vegetables should still be tender/crisp, not soggy and soft. Splash in some more oil at any time, if needed, but don't go mental.
6. Add the chicken and noodles(optional) back to the pan with the remaining garlic and the ginger. Stir for 30 seconds. Pour in the sauce and stir fry for another 1-2 minutes, until the sauce thickens.
7. Garnish with green onion and sesame seeds before serving.