American chopsuey

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 29, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    American chopsuey

    [font=Arial, Helvetica, sans-serif]300 gm noodles
    400 gm chicken (boneless, shredded)
    6 tbsp oil + to deep fry
    100 gm tofu (optional, cut into strips)
    2 tbsp cornstarch
    3-4 garlic cloves (chopped fine)
    1 inch piece of ginger (chopped fine)
    1 medium-sized onion (sliced thin)
    1 medium-sized carrot (julienne)
    4-5 French beans (shredded)
    ¼ medium-sized cabbage (shredded)
    6-8 spinach leaves (shredded)
    ½ tsp white pepper powder
    Salt to taste
    1 tsp sugar
    4 tbsp tomato sauce
    1 tbsp vinegar
    1 cup chicken stock
    1 cup bean sprouts
    4-6 eggs

    Heat six cups of water, add half a teaspoon of salt and one teaspoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool.

    Heat sufficient oil in a wok. Divide the cooked noodles into four to six equal portions, form into a nest and deep fry in hot oil till light brown and crisp.

    Remove and drain onto an absorbent kitchen towel. Deep fry tofu strips and keep aside. Blend cornstarch in a quarter cup of water and keep aside.

    Heat two tablespoons of oil in a wok. Add chopped ginger and garlic, and stir fry briefly. Add onion and sauté for a minute or until it turns translucent.

    [/font][font=Arial, Helvetica, sans-serif] Add chicken and stir fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir fry for two minutes or until the vegetables are just cooked, but still retain the crispness. Add pepper powder, salt and sugar.

    Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Use the remaining oil to make fried eggs in a non-stick frying pan.
    Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

    To make Chopsuey without chicken, increase the quantities of onion, carrot and French beans by three times. Substitute chicken stock with vegetable stock.

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