A Favorite Recipe: Chicken Chop Suey
¼ cup uncooked jasmine rice
¼ cup sunflower oil
1½ lbs chicken thigh fillets, thinly sliced
1 yellow onion, thinly sliced
4 cloves garlic, sliced
1" piece ginger, peeled, thinly sliced
2 sticks celery, thinly sliced
1 carrot, thinly sliced
1 small can corn kernels, drained
2 cups shredded cabbage
1½ cups chicken stock
¼ cup kecap manis (Indonesian-style soy sauce)
¼ cup light soy sauce
fried noodles, to serve
sliced green onions, to garnish
- Pour boiling water over rice in a medium bowl, set aside to stand at room temperature until cool.
- Heat a large wok over a high heat until it just starts to smoke. Add a little of the oil and swirl around pan, stir-fry chicken in batches until browned all over. Remove from pan, set aside.
- Heat remaining oil in pan; stir-fry combined onion, garlic, ginger, celery, carrot and corn until softened slightly and golden brown. Return chicken to pan with vegetables and cabbage.
- Stir in rice and water mixture, stock, kecap manis and soy. Gently boil, uncovered for 10 minutes or until rice is tender and mixture has thickened slightly.
- Serve with noodles, garnish with onions.