Chop Suey
User Reviews
4
Chop Suey
Description
Chop Suey combines various vegetables such as carrot, broccoli, cauliflower, cabbage, and bell peppers, parboiled to a half-done state to preserve crispness and color. Chicken liver and thigh strips add richness and protein to the dish, which is stir-fried with garlic and onions for aroma. The reserved vegetable poaching liquid is used alongside oyster sauce and a cornstarch slurry to create a light yet flavorful sauce that coats the ingredients.
The texture maintains a balance between tender vegetables and soft chicken components. The cooking method involves blanching vegetables in salted boiling water then shocking them in an ice bath to stop cooking, which prevents over-softening. This ensures the final dish has both fresh and cooked qualities.
Chop Suey can serve as a main dish when paired with rice. The variety of vegetables contributes to a colorful presentation and mild layered taste enhanced by the oyster sauce and seasoning. The quick stir-fry finish allows the meat and aromatics to infuse the dish without overcooking.
For best results, slice ingredients uniformly for even cooking and drain vegetables thoroughly after blanching to avoid thinning the sauce. Using a wok or wide skillet helps distribute heat evenly and prevents overcrowding, preserving the ideal texture.
Ingredients
- 1 carrot large, peeled and sliced on a bias into ¼-inch thick
- ½ broccoli cut into florets
- ½ cauliflower cut into florets
- ½ cabbage cut into 1-inch thick strips
- ½ red bell pepper seeded and cut into strips
- ½ bell pepper seeded and cut into strips
- 3 tablespoons canola oil
- ¼ pound chicken liver cut into thin strips
- 1 onion peeled and sliced
- 2 cloves garlic peeled and minced
- ½ pound chicken thigh fillet cut into thin strips
- 2 cups poaching liquid reserved from parboiling the vegetables
- 2 tablespoons oyster sauce
- 5 pieces baby corn halved crosswise
- 6 quail egg hardboiled, peeled
- ¼ cup water
- 1 tablespoon corn starch
- salt to taste
- black pepper to taste
Instructions
- Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart of water. Set aside.
- In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
- Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
- Add cabbage to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
- Add peppers to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
- Reserve 2 cups of the poaching liquid (the one used to blanch vegetables).
- Drain vegetables from the ice bath when they are cold.
- In a wok or wide skillet over medium heat, heat about 2 tablespoons of the oil.
- Add chicken liver in a single layer and fry until lightly browned on all sides but not fully cooked. Remove from pan and keep warm.
- Discard excess oil and wipe down the pan. Add the remaining 1 tablespoon of oil and heat.
- Add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, until color changes.
- In a bowl, combine the reserved poaching liquid and oyster sauce. Add to the pan and bring to a boil. Continue to cook, skimming scum that may float on top, for about 4 to 5 minutes or until chicken is cooked through.
- Add the liver and cook for 1 to 2 minutes.
- Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
- In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut ingredients uniformly to ensure even cooking throughout the dish.
- Drain parboiled vegetables well to prevent the sauce from becoming too thin.
- Use a wok or wide pan to allow good heat distribution and avoid overcrowding, which can cause sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 169mg | 56% |
| Sodium | 368mg | 15% |
| Potassium | 810mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4720IU | 94% |
| Vitamin C | 165.6mg | 184% |
| Calcium | 103mg | 10% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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