Chicken chopsuey

Name: Chicken chopsuey
Yield: 4
Ingredients: EVS. salt and freshly ground pepper; 1 canned Bambuskud (ca. 200 g drained weight); 1 tray Mushroom (250 g); 1 The onion in thin slices (approximately. 75 g); 1 tbsp Oil; 1 Leek into thin slices (about 150 g); 100 g Bean sprouts; 150 g Fintsnittet Chinese cabbage or cabbage; 2 tbsp Cornstarch touched off in a little water; 3 stems Fintsnittet leaf celery (about 150 g); 3 dl Chicken broth; 3-4 tbsp Chinese soy sauce; 3-400 g Chicken breast or fillet without skin and bones (chicken meat can be substituted with Turkey Fillet)

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Chicken chopsuey

		EVS. salt and freshly ground pepper
1	canned	Bambuskud (ca. 200 g drained weight)
1	tray	Mushroom (250 g)
1		The onion in thin slices (approximately. 75 g)
1	tbsp	Oil
1		Leek into thin slices (about 150 g)
100	g	Bean sprouts
150	g	Fintsnittet Chinese cabbage or cabbage
2	tbsp	Cornstarch touched off in a little water
3	stems	Fintsnittet leaf celery (about 150 g)
3	dl	Chicken broth
3-4	tbsp	Chinese soy sauce
3-400	g	Chicken breast or fillet without skin and bones (chicken meat can be substituted with Turkey Fillet)

Instructions for Chicken chopsuey

To prepare the Chicken chopsuey recipe, please follow these instructions:

Cut the meat into thin strips and fry it in oil in a wok or sautepande

Take the meat up and got oil in the wok

Add the fintsnittede vegetables, little by little, sauté them (without taking colour) for approx. 3 minutes

Came the meat back in the wok, season to taste with soy sauce and, if desired. Salt

A regular court with corn starch and warm the meat through

Add the bean sprouts and put a lid on

Turn off the cooktop and hot right to complete after the heat for a further 3 minutes (the vegetables should still be crunchy)

Serve with rice, like basmati solve

Chicken chopsuey

Ingredients for Chicken chopsuey

Instructions for Chicken chopsuey

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