Chicken Chop Suey

Cut chicken, carrots and Chinese cabbage into strips, leek and onion into rings. Heat some peanut oil in a frying pan or wok and fry the chicken briefly. Remove from the pan and keep warm. Gradually add the vegetables, cooking just long enough to keep everything crisp and firm to the bite. Add soy and bamboo shoots and water chestnuts. Add spices and soy sauce and deglaze with chicken soup. Mix starch flour with a little water until smooth, stir in and let the sauce boil down briefly. Add the chicken again and let it simmer for a few minutes.

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