Sapasui (chicken chop suey)

A Pacific favourite. You can use lean beef, lamb, pork or mince instead of chicken.

Cooking directions

• Place the vermicelli in a bowl and cover with hot water. Soak for 20 to 30 minutes or until expanded. Drain and cut into short lengths.
• Lightly steam or half-cook the carrots, cauliflower and celery in a saucepan of boiling water. Drain and set aside.
• Remove the skin from the chicken. Cut the flesh from the bones and cut into small pieces. Heat the oil in a large saucepan.
• Add garlic and ginger and cook for 2 to 3 minutes.
• Add chicken and stir-fry for 4 to 5 minutes or until the chicken is white and cooked through.
• Add vermicelli to the chicken along with the soy sauce and water. Bring to the boil.
• Add the vegetables and simmer for a further 5 minutes (add more water if the mixture is too thick).
• Serve with rice, boiled taro or cassava.

Thanks to Pacific Island Heart Beat for this recipe.

Ingredients

250 grams vermicelli

2 large carrots, finely chopped

2 cups cauliflower, cut into bite-sized pieces

2 sticks celery, finely chopped

1 chicken, size 7 or 8

1 tablespoon vegetable oil

5 cloves garlic, peeled and crushed

4 teaspoons pre-prepared crushed ginger, finely chopped

1/2 cup low-salt soy sauce

1/2 cup boiling water