How to Make Chop Suey: A Chinese-Inspired Dish
Chop suey is a famous Chinese dish that is typically made with meat and vegetables. Variations of this dish are offered in different regions. Some add quail eggs, while others use seafood as an alternative to meat.
I like to make chop suey using chicken skin. It's easy and delicious!
- 300 grams chicken skin
- 180 grams bell pepper, sliced
- 150 grams chayote, sliced
- 150 grams cabbage, shredded
- 100 grams green beans, sliced
- 175 grams carrots, sliced
- 2 cloves garlic, minced
- 1 small onion, sliced
- 5 cups water
- 1/3 cup oyster sauce
- 1/4 cup cornstarch
- 1/8 cup fish sauce
- salt, to taste
- pepper, to taste
- cooking oil, any kind
- 3 small bowls
- 5 medium bowls
- 2 large bowls
- 1 small plate
- chopping board
- sauteing pan
- frying pan
- Season chicken skin with salt and pepper.
- Heat oil in a frying pan.
- Fry chicken skin until golden brown. Set aside.
- Heat oil in a sauteing pan.
- Saute onion and garlic.
- Add 4 cups of water, oyster sauce, and fish sauce. Bring to the boil.
- Once boiling, add chayote. Cook until slightly tender.
- Immediately add carrots, green beans, and bell pepper.
- Dilute cornstarch into the remaining cup of water. Pour into the pan. Bring it to the boil again.
- Add the cooked chicken skin. Season with salt and pepper.
- Turn off the heat. Stir in the cabbage. Let the remaining heat cook it for at least 1 minute.
Tips and Techniques
- Try using other types of meat such as beef, pork, or chicken.
- Make a seafood variation of this recipe by adding shrimp or any type of fish.
- Add boiled quail egg to make it fancier.
- Include other vegetables such as potato, sweet peas, baby corn, etc.
- Allow the sauce to boil before adding the vegetables in order to lessen the cooking time.
- Turning off the heat before adding the cabbage will keep it from overcooking.
Questions & Answers
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