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Chop
suey is Chinese-American in origin. If you keep the chicken in
the freezer it will be easier to slice. Purchase all the
vegetables not more than a few days ahead for the best flavor.
Mushrooms will last longer if kept in a paper bag. Water
chestnuts are a walnut-sized crunchy root vegetable.
Rice
3 cups uncooked pearl rice
4 cups
water
Thickening Sauce
2 ˝ cups water
3
tablespoons soy sauce
1
tablespoon chicken base
3
tablespoons cornstarch
˝
teaspoon powdered ginger
⅛
teaspoon ground black pepper
Stir-Fry
5 frozen skinless, boneless chicken breasts (2 ˝
pounds)
1
tablespoon canola oil
2 cups
sliced white mushrooms
2 cups
halved and sliced yellow onion
2 cups
bias-sliced celery stalks
2 cups
bean sprouts
1 can
sliced water chestnuts, drained
1. Place rice and
water in a rice cooker or place in a 3-quart
saucepan
and bring water to a boil. Cover and reduce heat
to low. Cook for 20-30 minutes.
2. In a medium
bowl, whisk the water, soy sauce, chicken base,
cornstarch,
ginger and pepper until smooth.
3. On a small
chopping board, slice chicken breast thinly with a
sharp
knife, set aside. Heat oil in a 5-quart nonstick sauté pan
or
wok. Fry chicken until browned, then set aside.
4. Prepare each
vegetable and add to the pan. This way they
each
cook for the correct amount of time.
5. When vegetables
are tender crisp, 5-8 minutes, add the
chicken.
Pour sauce over chicken and vegetables, stir until
thickened.
Serve over cooked rice.
Makes 4 servings
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