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!
Ingredients
- 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
Utensils
For Preparation:
- 3 small bowls
- 5 medium bowls
- 2 large bowls
- 1 small plate
- chopping board
- knife
For Cooking:
- sauteing pan
- frying pan
- laddle
- strainer
Cook Time
Instructions
- 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
© 2019 Dred Cuan
Related
Comments
Hi, Dread cuam, you're still around? I appreciated that. Thanks.
- AUTHOR
Hello Miebakagh,
You're always welcome!
Hey, Dred cuam, you are very much welcomed. Thanks for weighing in.
- AUTHOR
Hi Miebakagh,
I think it's because of the source of the oil. Palm oil and olive oil are quite expensive in our local place. Same thing with Korean's popular sesame oil so we have huge varieties of much affordable cooking oil. But of course, each oil gives that authentic flavor when cooking a dish from other countries that's why I also have these oils available in my pantry.
Hey, Dread cuan, thanks for your response. Then the dish no longer seems strange to me. In my culture, we have such a dish according to the cooking menu. The only differing factor is the palm oil in which is traditionally African place of the European virgin olive or corn oils. Thank you for weighing in.
- AUTHOR
Hello Miebakagh,
Yes, I forgot to mention the oil. You can use any oil. I usually use vegetable oil for my daily cooking. A little cheaper than any other kind of oil.
- AUTHOR
Hi Liz,
As always, freshly made dishes are way better than instant stuff. Even if it's just a flavoring or seasoning. I hope you try this recipe! Have a nice day.
Hey, Dred cuan, you did not mention the oil to use in the ingredient listing. Perhaps, you use virgin olive or soy oil? This makes the chop clear colored. As a Nigerian, we do not use such oilsin cooking soups, but palm oil. This should be my preference. Thank you for sharing.
This looks like a very versatile dish. It is definitely much more appetising than the dry packet mix version my father used to buy.
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