Recipe: Chicken Chop Suey

This is as close as I could darn-well get to one of my favourite chinese takeaway dishes! I think it's a good stir fry dish, because i swear whenever you buy beansprouts, unless you use them all at once, they go off far too quickly. I think supermarkets really ought to sell them in smaller packets. Eh, they're cheap anyway i suppose, but i really hate food waste! Cornflour/cornstarch gives that strange thickness you get in takeaway food that some people dislike, but I love! I had this with red pepper thai rice, but it's very nice mixed into egg noodles too.

Chicken Chop Suey (serves 4)
2 tbsp rapeseed oil
8 spring onions, sliced
3 chicken breasts, sliced
8 garlic cloves (and/or garlic powder to taste!)
1 red chilli, finely diced
1 tsp minced ginger
½ tsp celery salt
400ml chicken stock
½ tsp toasted sesame oil
1 tbsp soy sauce
1 tbsp white wine vinegar

1 tbsp cornflour, mixed with water

200g beansprouts
1 tin water chestnuts, drained, rinsed and sliced
1 tin bamboo shoots, drained and rinsed
Soy sauce and pepper to taste

1. Fry the spring onions, garlic, chicken, chilli and ginger for 5 minutes. Add the beansprouts and celery salt and cook for a further 2 minutes.

2. Add all the other ingredients and cook for a further 10 minutes. Season to taste and serve!