INGREDIENTS FOR 2:
- One chicken breast (or tofu if you want, for vegetarians)
- 2 carrots
- 6 dried shitake
- 200 g china Brede (or pak choy)
- 5 tail onions (scallion)
- 3 tablespoons of oyster sauce
- 3 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 4 tablespoons of hot water
Put the shitake to soak in warm water for 30 minutes. Meanwhile cut the chicken into pieces, peel and cut the carrots into slices, wash and cut into chunks the china Brede, remove the roots of the scallions and cut them into sections. Reserve the vegetables.
Heat a wok with a tablespoon of oil and grill the pieces of chicken on every side. When ready remove the chicken and set aside.
Sauté carrots and shitake mushrooms in the same wok, add half a glass of water and cook for 5 minutes. Add chicken and stir. Cook another 5 minutes.
Put the oyster sauce, soy sauce and hot water in a bowl and then put the cornstarch. Mix well until the cornstarch is disolved in the mixture.
Add to the wok the chinese Brede and tail onion mix and cook for 2 minutes then add the soy sauce mixture / oyster / cornstarch and stir so that everything is well blended with the sauce, add a little water if it’s too dry.
Let if cook for 2 minutes and remove your Chicken chop suey from the heat and serve it hot with Thai rice.