Posh Chopped Suey

  • 2 chicken breasts (about 450g in total), cut into 3.5cm cubes
  • Sea salt and freshly ground white pepper
  • 2 tbsp oyster sauce
  • 2 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 2 cloves garlic, crushed and finely-chopped
  • 1 tbsp freshly grated ginger
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 1/2 tsp crushed dried red Sichuan chiles or chile flakes, more if desired
  • 1 tsp Chinese five-spice powder
  • 1 large carrot, peeled and sliced very thinly on an angle
  • 2 small bok choy, cut in-half, core removed, white part sliced and leaves left whole
  • 225g shiitake or assorted wild mushrooms, sliced
  • 225g can drained water chestnuts, sliced
  • 180ml chicken stock
  • 1 tsp dark soy sauce
  • 1 to 2 tbsp light soy sauce
  • 2 spring onions, finely chopped
  • Serving suggestion: steamed jasmine or brown rice

In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add two tablespoons of cornstarch, toss to coat and set aside.

Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than one minute. Add the chicken breast and stir-fry until golden brown, three to four minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for one minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.

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