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Classic steak Suey recipe
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Classic steak Suey recipe


This dish is considered to create a real setting and not in China - although it is likely to have evolved from Chinese immigrants in the U.S.A.


6 ounces (175 grams) chicken
half white
1 cornstarch spoons soup mixed into a paste with cold water - cornflour 1 part water per 1.25
half soup spoons sugar rollers
1 soup spoon soy sauce
half soup spoons of rice wine or dry sherry Chinese
half 1 spoon of soup
2 chicken stock soup spoons
few drops of sesame oil
pinch MSG (optional)
2 spring onions (scallions) minutes - cut or cut
1 small green pepper cut, which removes the core and sown
half a pint of oil


1. Tap the white soup with a spoon cornstarch and a touch of salt and add the sliced chicken, ntynontas detail

2. Cook chicken in hot oil,mixing to separate and then remove excess oil, but leave about 2 soup spoons in wok or frying pan, add the vegetables and the fried mix about 1 minute then add the salt, sugars and mix well. Then add the chicken with rice wine and soy sauce (or dry sherry) and the fried mix for a further 1 minute. Finally, add the stock and MSG if using, together with the cornstarch mixture to thicken the sauce and a dash of sesame oil.

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