Chinese Takeaway Chicken Chop Suey

Steps

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1. 1
   Slice the chicken breast, preferably cutting across the grain.
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2. 2
   In a bowl, combine the sliced chicken with salt, MSG, potato starch, bicarbonate soda, light soy sauce, and vegetable oil. Mix well. The bicarbonate soda tenderises the meat; use the precise amount to keep it tender without unpleasant odours or sliminess.
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3. 3
   Marinate the chicken for 20 minutes or cover and refrigerate overnight for best results.
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4. 4
   Heat oil in a wok or large pan over high heat. Add the marinated chicken and brown it until golden. With non-stick cookware you can stir immediately; with carbon steel or stainless steel, let it sit briefly before moving.
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5. 5
   Once the chicken is browning, add the chopped onion with a pinch of salt and MSG, and continue cooking until caramelised.
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6. 6
   Add the carrot, mangetout, and baby sweet corn, and continue stir-frying.
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7. 7
   When the vegetables start to char, add the mushrooms with a pinch of salt and MSG. Add mushrooms late so they develop a nice char instead of steaming. Stir-fry for about 20-30 seconds.
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8. 8
   Add the aged garlic puree and cook for 20-30 seconds until fragrant.
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9. 9
   Pour in the water and add a pinch each of salt and MSG, plus a splash of light soy sauce. Stir to combine.
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10. 10
    Stir-fry for about 2-3 minutes to ensure the mushrooms are cooked through.
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11. 11
    Stir in the bean sprouts and mix well.
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12. 12
    Just as the dish is finishing, add the Chinese rice wine. Add it late so it retains its fruity flavour; adding it early causes it to lose its punch.
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13. 13
    Thicken the sauce with a potato starch slurry (cornstarch mixed with water), adjusting the consistency to your preference.
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14. 14
    Serve hot immediately. Enjoy on its own or with rice or noodles on the side.
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