SPICY CHICKEN CHOP SUEY
Adapted via the Cooking Channel
♦ 2 chicken breasts (1 pound total), cut into 1-inch cubes
♦ sea salt and freshly ground white pepper
♦ 2 tbsp oyster sauce
♦ 2 tbsp cornstarch
♦ 1 tbsp vegetable oil
♦ 2 cloves garlic, crushed and minced
♦ 1 tbsp peeled and grated ginger
♦ 2 tbsp Mirin or dry sherry
♦ 1/2 tsp crushed dried chile flakes, more if desired
♦ 3/4 tsp Chinese five-spice powder
♦ 2 small bok choy, cut in half, core removed, white part sliced and leaves left whole
♦ 8 oz assorted wild mushrooms, sliced
♦ 1 (8-oz) can drained water chestnuts, sliced
♦ 3/4 to 1 cup chicken stock
♦ 2 tbsp soy sauce
♦ 2 to 3 scallions, finely chopped
In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add the cornstarch, and mix thoroughly to coat; set aside.
Heat a wok or large skillet over high heat; add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 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 white parts of the bok choy and mushrooms, and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, and soy sauce, and bring to a boil. Stir well and allow the sauce to thicken. Garnish with the chopped scallions and serve immediately with steamed jasmine or brown rice.
To read more about this dish and my musical pairing, click HERE.