Extra White Chop Suey

Ingredients

• 1.5 pounds Chicken breast (From a young chicken; cut into small bite-sized pieces)
• 1 tablespoon Chicken fat (Used for frying; can be skimmed from chicken stock or purchased from a butcher)
• 1 pound Fresh white mushrooms (Cut into small pieces)
• 0.5 bunch Celery (Roughly chopped)
• 12 whole Water chestnuts (Peeled and sliced; fresh preferred, canned are acceptable)
• 2 whole White onions (Sliced)
• 0.5 can Bamboo shoots (Sliced; one standard can is approximately 8 oz / 225 g)
• 2 pounds Bean sprouts (Fresh bean sprouts; rinse well before use)
• 1.5 teaspoons Salt (Add to taste during cooking)
• 2 tablespoons Syou (soy sauce) ('Syou' is the historical spelling of soy sauce; use a light or all-purpose soy sauce)
• 1 dash Cayenne pepper (A very small pinch; adjust to your heat preference)

Instructions

1. 1Before you begin cooking, prepare all your ingredients so everything is ready to go — this dish moves quickly once the heat is on. Cut the chicken breast into small, bite-sized pieces (roughly 2 cm / ¾ inch). Cut the fresh mushrooms into small pieces. Chop the celery into small pieces. Peel the water chestnuts and slice them thinly. Slice both white onions. Drain the bamboo shoots from the can and slice them. Rinse the bean sprouts under cold water and drain well. Having everything prepared in advance will make cooking smooth and stress-free.
2. 2Place a deep frying pan or wok over high heat. Add the tablespoon of chicken fat. Heat it until it is very hot — you will see it shimmer and just begin to smoke. Getting the fat properly hot before adding the chicken is key to achieving a good brown colour rather than steaming the meat.
3. 3Add the cut chicken breast pieces to the hot fat in a single layer as best you can. Fry over high heat, stirring frequently with a wooden spoon or spatula to prevent burning. Cook until the chicken is browned on all sides — this should take about 3 to 4 minutes. The browning adds flavour, so do not rush this step by turning the heat down too soon. Season with the salt at this stage.
4. 4Add all of the prepared vegetables to the pan with the browned chicken: the sliced mushrooms, chopped celery, sliced water chestnuts, sliced white onions, and sliced bamboo shoots. Stir everything together well to combine. Cook over medium-high heat for ten minutes, stirring occasionally to prevent sticking. The vegetables will soften and begin to absorb the flavours from the chicken and fat.
5. 5Add the rinsed bean sprouts to the pan. Pour over the two tablespoons of syou (soy sauce) and add a small dash of cayenne pepper. Stir everything together thoroughly. Cook over medium-high heat for five minutes, stirring occasionally. The bean sprouts should remain slightly crisp — do not overcook them or they will become limp and watery.
6. 6Reduce the heat to low and allow the chop suey to simmer gently for a final five minutes. This allows the flavours to meld together. Taste and adjust seasoning if needed. Serve immediately over steamed rice. To serve, spoon a generous portion of chop suey over a bowl of hot steamed rice.