Chop Suey Recipe

  • 1/2 kilo chicken (any part), deboned and thinly sliced
  • 1 tbsp cornstarch
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 medium-sized onion, chopped
  • 3 cloves garlic, minced
  • 2 cups water or chicken broth
  • 1 tbsp patis (fish sauce)
  • 1 medium-sized sayote (chayote), chopped
  • 1 medium-sized carrots, chopped
  • 1 cup young corn, chopped
  • 2 cups broccoli, chopped
  • 2 cups cauliflower, chopped
  • 1 cup chicharo (flat beans), chopped
  • 1 medium-sized cabbage, chopped
  • 1/2 cup tainga ng daga or black fungus mushroom (optional), chopped
  • cornstarch solution (1 cup water + 2 tbsp cornstarch + 3 tbsp soy sauce, mixed thoroughly)
  • 4 tbsp oyster sauce (optional)
  • kinchay (Chinese parsley), chopped
  • salt and pepper to taste
Chop Suey Recipe

  1. In a bowl, mix chicken pieces, cornstarch, and soy sauce.
  2. Heat oil in a large pan or wok. Stir-fry chicken pieces until brown.
  3. Add onion and garlic. Sauté until onion is translucent.
  4. Add water or chicken broth. Season with patis. Bring to a boil, then simmer over low heat.
  5. Add all the vegetable except cabbage and kinchay. Cover and cook for about 5 minutes.
  6. Add cabbage and black fungus. Cover and cook for another 5 minutes.
  7. Add the cornstarch solution, oyster sauce, and kinchay. Season with salt and pepper to your taste. Add more soy sauce if needed. Simmer for a few minutes or until the vegetables are cooked (do not overcook) and the sauce has thickened.
  8. Serve with rice.
Source:Luto ni Lola

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