Chopsueyloaf Recipes

CHOP SUEY RECIPE

Steps:

• In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
• Also prepare a bowl with water and lots of ice for your vegetable ice bath.
• Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
• Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
• Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
• Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
• Dissolve the Chicken Cube using water from the poaching liquid.
• Set aside and reserve the poaching liquid.
• Drain vegetables from the ice bath when they are cold.
• Pour and heat Canola oil in a wok or large sauce pan.
• Saute onions and garlic and cook until softened.
• Add the sliced chicken and cook for 3 minutes.
• Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
• Pour the dissolved chicken cube and mix.
• Pour 2 cups of the reserved poaching liquid and oyster sauce.
• Cover the pan and bring to a boil and cook for 5 minutes.
• Add the hardboiled quail eggs and mushrooms.
• Add the shrimp and cook for 1 minute.
• Drain the vegetables then add to the mixture
• Gently stir the veggies to combine, and cook for about 5 minutes.
• Add salt and pepper.
• Add cabbage and chinese pechay.
• Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
• Add the dissolved corn starch.
• Gently stir the Chopsuey mixture.
• Add corn starch mixture to pan, stirring gently.
• Cook for about 2 minutes until the sauce has thickened.
• Season with salt and pepper to taste.
• Remove from the sauce pan or wok and place in a serving dish.

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

CHOP SUEY BREAD

Steps:

• To scald the milk: In a small saucepan, heat milk to 180F (if you don't have a thermometer, heat it until it starts to steam and forms small bubbles around the outside of the pan. Set aside to cool to lukewarm.
• In a small bowl, stir together the lukewarm water, yeast and sugar. Set aside to proof while you start the dough.
• In a large bowl with a mixer or the bowl of a stand mixer fitted with the PADDLE attachment, beat together the butter and brown sugar. Test your milk to make sure it cooled to lukewarm, then add to the bowl, together with the 1/2 cup water. Add the proofed yeast mixture and stir to combine. Add the egg and vanilla and stir to combine. Add 2 cups of the flour, the cinnamon, nutmeg, mace and salt and stir until well combined.
• In a medium bowl, combine the glace mix, raisins and walnuts. Toss in 1 1/2 Tbsp of flour and set aside.
• Remove the paddle attachment and replace it with the kneading hook (or stop using an electric mixer and proceed with a large wooden spoon, then knead). Add 1 cup more flour and knead in to the mixture. Add another 1/3-1/2 cup of flour and knead in. Add the fruit mixture to the dough, together with about 1/4 cup of flour and mix until combined. Remove dough to a floured counter. Continue adding flour in small increments, kneading in, until you have a moist, but not sticky dough.
• Remove dough to a greased bowl. Cover tightly with plastic wrap and set in a warm place to rise until almost doubled, about 2 hours.
• Remove dough to a floured surface and divide into two equal pieces. Roll each piece of dough into a rectangle about 8-inches wide x 12-14 inches long. Starting from the 8-inch side, roll the dough up jelly-roll style. Pinch the seams together and place into a greased 8 1/2 x 4-inch loaf pan with the seam side down. Repeat with the other piece of dough into a second greased loaf pan.
• Brush the tops of the dough with a little vegetable oil (or spray with cooking spray) and cover pans with plastic wrap. Allow to rise until doubled, about 1 1/2 - 2 hours.
• Preheat oven to 350F. (not fan assisted).
• When loaves are ready, place into preheated oven and bake for 40-45 minutes, or until a thermometer inserted in the centre of the loaf registers about 195F. (If top of loaf looks like it may over-brown, loosely cover the top with a sheet of aluminum foil for the last part of baking).
• Remove loaf from pans to cool completely on a cooling rack.
• For the icing: Add icing sugar to a small bowl. Add 2 Tbsp of milk and stir to combine. Continue adding milk in very small increments, until you have an icing that is not so thick that it's spreadable, but just thin enough to drop off a spoon in a stream. Spoon icing down the centre of the loaf, gently coaxing it towards the edges slightly, so that it move across the top and down the sides a bit. Allow to set-up before slicing bread. (Once set, you can freeze without messing it up).

CHOP SUEY - CHICKEN STIR FRY

Steps:

• Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
• Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
• Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
• Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
• Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
• Add chicken, cook for 1 minute until the surface changes from pink to white.
• Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
• Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
• Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

CHOP SUEY LOAF 1954

Steps:

• Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
• In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
• Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
• Blend in the three beaten eggs and the first amount of flour.
• Beat well by hand or with mixer.
• Mix in all the fruits.
• Continue mixing and add in the last of the flour combining well.
• Knead at least ten minutes.
• If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
• Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
• Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
• Punch down and divide into three loafs.
• Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
• Bake at 400 degree oven for about 30 to 35 minutes.
• When done, remove to rack to let cool.
• When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
• Cooking time does not include the time to rise the dough.

CHICKEN CHOP SUEY

Steps:

• Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
• Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
• Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
• Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
• Serve with noodles or rice.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

CHOP SUEY LOAF

Steps:

• Cream shortening, add sugar and beat well.
• Add beaten egg and vanilla.
• Sift together dry ingredients and add alternately with liquid to egg mixture, beginning and ending with flour mixture.
• Stir, do not beat, then add fruit and nuts which have been dusted with flour (this will distribute them more evenly).
• Pour into greased loaf pan and bake at 350° for 1 1/4 hours or until done.
• When loaf is cool, drizzle with a glaze made with confectioners sugar and milk.

D'LISH CHOP SUEY LOAF

Steps:

• Place ingredients, except candied fruit, raisins, and walnuts in pan of a 2 lb. bread machine in order recommended by instruction manual. Select Sweet Cycle. Ad mixed candied fruit, raisins, and nuts at the single. Remove from pan and cool. When cool, drizzle with lemon glaze on top of loaf. POWDERED SUGAR LEMON GLAZE 1½ cups powdered sugar 4 Tablespoons of lemon juice or more to taste ½ to 1 teaspoon. of fresh lemon zest Pinch of salt Powdered sugar glaze requires no cooking. Stir until all lumps are dissolved. The glaze will firm slightly as it sits.