Wednesday, January 30, 2013

Chop Suey

Another great recipe handed down by my mother, I specially like the use of so much color, even more during the summer when great veggies are available. I add chicken liver to my version, I read that some use tuna or any seafood variety, I hope to try that soon since it sounds delicious! As for the sauce, I like it slightly thinner for more “sabaw” or light broth and I prepare mine with half soy sauce and half oyster sauce. Regardless, it’s a family favorite and a flavorful way to enjoy veggies as well! - HIR
Chop suey - (simplified Chinese: 杂碎; traditional Chinese: 雜碎; pinyin: zá suì; literally "assorted pieces") is a Chinese dish consisting of meat (often chicken, fish, beef, prawns, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.In the Philippines, Chopsuey is a common dish and considered to be one of the top vegetable dishes. The local variation includes chicken liver, shrimp, and seasoned vegetables.


1/2 kilo, pre boiled chicken, discard the bones use the meat only.
1/4 pre boiled chicken livers, chopped
1 piece pork lard and pork bits
1 head cabbage
1 head chinese cabbage
5 pieces carrots, sliced crosswise
2 pieces sayote
1/2 kilo beans
1/2 kilo snow peas or sitsaro
1 head cauliflower
4 stalks fresh celery
2 red bell peppers
1 cup oyster sauce
1/4 cup soy sauce
1 cup water
olive oil
1 cup shrimp broth (knorr shrimp , diluted in 1 cup warm water)
1 pc onion
1 head garlic
12 quail eggs
2 tbsps cornstarch, thinned in 1/4 cup water

Boil pork lard and pork pieces in water until it render its own oil.Set aside.

Saute the onion and garlic in olive oil.

Add the pre cooked chicken meat and saute for 2 minutes

Put-in the chicken liver and pork bits. Let cook for 3 minutes more

Pour in the shrimp broth and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.add some salt and pepper.

Add the oyster sauce and simmer for 2 minutes.

Add the carrots,snow peas, beans, celery. Toss lightly.

Put-in the cauliflower and cabbage and chinese cabbage, bell peppers, then mix well

Cover the pot and simmer for 5 minutes or until vegetables are cooked.

Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.

The key is not to overcook the veggies and to cook the shrimp broth well, add in all veggies when the sauce becomes fully seasoned, mix well and make the veggies absorb the sauce, one quick boil and its done. 

  Serve hot. Share and Enjoy!

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