Chopsuey

• 250 g chicken breast, thinly sliced
• 12 quail eggs, boiled and peeled
• 1 medium carrot, sliced
• 1/4 small cabbage (repolyo), cut into squares
• 1 small cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 100 g snow peas (chicharo), trimmed
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 3 tbsp oyster sauce
• 1 tbsp cornflour (cornstarch), mixed with 3 tbsp water
• 1 chicken stock cube
• 1 tbsp cooking oil

Contains: shellfish, egg, chicken · May contain: milk, celery, MSG (stock cube — check the label); soy, wheat (oyster sauce — check the label). Check product labels: brands differ.

1. 1Heat the oil in a wok and saute the garlic and onion until soft.
2. 2Add the chicken and cook until it is no longer pink.
3. 3Add the oyster sauce, the stock cube and a cup of water and bring to a boil.
4. 4Add the carrot and cauliflower and cook for three minutes.
5. 5Add the broccoli, cabbage, snow peas and bell pepper and cook for two to three minutes more, keeping them crisp.
6. 6Add the quail eggs, then stir in the cornflour mixture and cook until the sauce is thick and glossy.
7. 7Taste for salt and serve with steamed rice.