Fukien Chop Suey
|Egg noodles/1/2 kilogram home made noodles||8 Ounce (1 packet)|
|Chicken breasts||2 , boiled and shredded|
|Onions||2 Medium, quartered|
|Carrots||2 , quartered|
|Capsicums||2 , deseeded and quartered|
|Chinese mushrooms||2 , soaked in hot water in 30 minutes|
|Egg||1 , beaten|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Bamboo shoots||2 Tablespoon, minced|
|Red sauce||1 1⁄2 Cup (24 tbs)|
|Peanut oil||1 Cup (16 tbs)|
Cook noodles as described for Hunan Vegetable Chop Suey.
Heat half oil in a pan, saute onions 2 minutes add vegetables, saute for 5 minutes more and remove.
Place chicken pieces in a bowl, add beaten egg, sprinkle cornflour, salt, mix well and coat chicken pieces with it.
Heat remaining oil and fry all chicken pieces until light golden.
Add sauted vegetables.
Fry well for 3 minutes and pour in Chinese red sauce.
Stir well and simmer for 6 minutes.
Arrange the Chop Suey as described for Hunan Vegetable Chop Suey.
Omit chicken breasts.
Instead use boiled and shredded soya nuggets or vegetarian chicken and follow the recipe as directed above