American Chicken Chop Suey
|Garlic flakes||2 , crushed|
|Spring onions||3 , chopped|
|Mushrooms||3 , shredded|
|Bean sprouts||3 Tablespoon|
|Carrot||1 Medium, shredded|
|Shredded cabbage||7 Tablespoon|
|Shredded chicken/Prawns/ham||50 Gram|
|Soya sauce||2 Tablespoon|
|Tomato ketchup||4 Tablespoon|
|Chicken stock/1 seasoning cube dissolved in 1 cup water||1 Cup (16 tbs)|
|Egg||1 , fried|
|Chow noodles||100 Gram|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Deep fry the noodles in two batches, in hot smoking oil until crisp and golden brown.
In a wok, heat oil, saute garlic.
Add chicken, ham and prawns.
Fry to a pale colour.
Stir fry in sequence spring onions, bean sprouts, bamboo shoots, carrot, cabbage.
Add chicken stock, sauces and seasonings.
Cook for 2 minutes.
Mix cornflour with water and add to make a thick sauce.
Further cook for 2-3 minutes till thick.
In a serving dish, put the crispy noodles (noodles fried in oil).
Pour the meat & vegetables on the crispy noodles.
Place a fried egg on top.