Chinese Chopsuey - chicken

I love Chinese cuisine... & for all those in the same boat...check out this delicious home made recipe of Chinese Chopsuey - chicken...

Ingredients for Chinese Chopsuey - chicken:

1 Pkt - Plain noodles (standard - 3 cubes)
4 Tbsp - Olive oil
3 Tbsp - Cornflour (to sprinkle onto the noodles)
2 Tbsp - Parsley
1/2 kg - Chicken (boneless - diced)
1 Tbsp - Garlic (finely chopped)
1 Tbsp - Ginger (finely chopped)
1 Tbsp - Ginger & Garlic paste
1 Tsp - Soya sauce
1 - Green capsicum (diced)
1 - Red capsicum (diced)
1 - Yellow capsicum (diced)
3 - Cabbage leaves (diced)
1 - Carrot (diced)
5 - Spring onions (diced)
Shredded Broccoli (optional)
Salt & Ajinomoto to taste
Cornflour as required to thicken the sauce.

Procedure - Chinese Chopsuey - chicken:

Noodles:
Heat water in a deep container, put in the noodles & let it come to a boil. Pour in 2 Tbsp olive oil in the water. Once the noodles are cooked, strain the water. Spread the noodles in a wide container, sprinkle & mix in the cornflour, so that the noodles do not stick together. Let them rest for 5-10 min. Now deep fry the noodles in small portions till they get crispy. Make sure the noodles do not turn brown in colour. Store them in an air tight container, till service.

Chicken:
Marinate the chicken with parsley, soya sauce, ginger & garlic paste & set aside for 1/2 hour in the fridge. Now shallow fry the chicken pieces and let them rest. The chicken should be taken off when they are just enough cooked and not till they turn brown. That's when the meat retains its moisture.

Sauce:
Set a deep dish on low heat. Pour in 2 Tbsp olive oil. Drop in the finely chopped ginger and garlic. Now throw in all the veggies and let them saute (light fry) a little. Pour in 2-3 lts water and let the veggies come to a boil. Put in salt, ajinomoto & parsley and taste. This is the time you drop in the fried chicken pieces into the sauce. Mix cornflour in a small bowl of water and add it to the sauce while continuously stirring (the thickness of the sauce has to be same as sweet corn soup). Depending on that, do add the cornflour. Get it to a last boil & take it off heat.
** Do not over cook/fry the chicken & veggies. All of them have to retain their colours and crunch for the dish to look picture perfect.

Plating:
Serve the crispy noodles and then pour in the yummy sauce with chicken & veggies and enjoy your Chinese Chopsuey - chicken.

Serves 3-4.