Rach Shares Her Version Of Chicken Chop Suey Recipes

RACH SHARES HER VERSION OF CHICKEN CHOP SUEY

Steps:

• For the chicken, thinly slice the meat on an angle
• Combine the wine or sherry and soy sauce with cornstarch to make a slurry and season chicken with pepper, if using
• Add chicken to plastic bag, add the slurry and combine, let stand until vegetables are prepped
• For the sauce, combine the ingredients in small bowl and whisk up again just before adding to dish to re-combine the starch, which may settle
• For the vegetables, heat a large nonstick skillet over medium-high heat, and add 2 tablespoons oil, 2 turns of the pan
• In batches, cook half the chicken, browning on both sides, 4 minutes total, remove, repeat
• Add remaining oil and onion and soften a couple of minutes, add the crunchy vegetables and cook to soften 3 to 4 minutes more, add leek or any leafy greens and garlic and toss 2 minutes, add bamboo, baby corn, chicken and sauce and heat through to combine 2 minutes
• Serve with thin noodles or rice

CHOP SUEY

Steps:

• 1. Combine soy sauce, garlic, and sugar; add meat, tossing to coat. Cover and refrigerate 1 hour.
• 2. heat oil in wok over medium high heat for one minute. Add meat; stir-fry 3 minutes or until meat is cooked through.
• 3. Add vegetables and stir-fry 2 more minutes.
• 4. Dissolve cornstarch into 1/2 cup chicken broth and add to stir-fry. Stir until sauce is thick and glossy.

CHICKEN SOUP WITH RICE FROM SCRATCH

Steps:

• Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top.
• Reduce heat to med/low; cover and simmer 15 minutes.
• Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
• Remove chicken, bay leaf and peppercorns from broth; cool.
• Remove chicken from bones; cut into bite size pieces.
• Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat.
• Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage.
• Add parsley or green onion if desired.