Shrimp Chop Suey Recipe Recipes Recipe For Chicken

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 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.

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!)

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.

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