American Chopsuey

Directions

1. Cut the chicken and chicken liver in strips
2. Split the prawns in half and de-vein.
3. Marinate chicken and prawns (and if using chicken liver) with ¼ tsp salt, ¼ tsp black pepper, ¼ tsp sugar, ¼ tsp soy sauce, 2 tbsp cornflour, and ½ egg for at least 30 minutes.
4. Peel the carrots and thinly slice (like tooth picks) to about 1″ long.
5. Peel the onions and thinly slice. Keep in a separate bowl.
6. Thinly slice the cabbage and cut to about 1″ long. Keep in a separate bowl.
7. Chop the spring onions and place in a separate bowl. Keep in a separate bowl.
8. Boil the egg noodles and drain.
9. In a frying pan heat 1 tbsp of oil and spread the boiled noodles as an even layer. Let it fry on medium heat till crisp on one side.
10. Flip the noodles and fry the other side. If you feel the frying pan doesn’t have enough grease, add another Tbsp of oil.
11. When the noodles are crisp from both sides, move it to the serving bowl (as a flat layer).
12. In a deep cooking pan heat oil and add the marinated chicken+prawn mixture. Fry for a few minutes on medium flame until chicken changes colour.
13. Add the carrots and stir fry for 15 seconds.
14. Add the onions and stir fry for 15 seconds.
15. Add the cabbage and stir fry for 15 seconds.
16. Prepare the seasoning: 1 tsp salt, ½ tsp black pepper, 2 tsp sugar, 2 tbsp vinegar, ½ cup ketchup.
17. Add the bean sprouts, spring onions, seasoning, and stock. Cook covered for 5 minutes on medium heat.
18. Dissolve the remaining 1 tbsp cornflour in water in a separate bowl and slowly addd into the pan stirring constantly.
19. Cook uncovered on medium heat for 2 minutes.
20. Pour on top of the crispy noodles.
21. Garnish with double fried egg, tomato slices and chopped coriander leaves.