Preparation

Leave the mushrooms in warm water for 30 minutes. Rinse the chicken breast with water, drain and cut into thin slices. Mix the soy sauce, sherry, piri-piri and powdered ginger and put the meat to marinate in this preparation.
Peel the garlic and make a mince. Remove the carrot peel and cut into strips.
Wash the leek and Chinese cabbage and cut into small pieces. Allow the bamboo shoots to drain. Rinse the soy bean seeds and let them drain.
Also let the mushrooms drain and cut into small pieces. Remove the meat from the marinade and place it, portion by portion, in hot oil for frying.
Add the vegetables all to the frying. Add the remaining marinade preparation and let it fry for a few minutes, turning occasionally.
Season with Sambal oil and soy sauce.
So that everything goes well…
The Marinade
It is important that the marinade is well refined so that the meat has a typical flavor of chop suey.
Mix the soy sauce, serry, piripiri and ginger and let the meat marinate in this preparation. After 30 minutes, remove the meat from the marinade.

Ingredients

  • 20 g. of dried mushrooms
  • 500 g. chicken breast
  • 4 tablespoons of soy sauce
  • 6 tablespoons dry sherry
  • 2 tablespoons of piri-piri
  • 1/2 teaspoon ground ginger
  • 1 clove of garlic
  • 150 g. of carrots
  • 1 small portion of leek
  • 200 g. Chinese cabbage
  • 140 g. of bamboo shoots (can)
  • 150 g. of soybean seeds
  • 3 tablespoons of soy oil
  • 150 g. of frozen peas
  • Sambal oil q.s.