Chicken chop suey
Stir fried bits and pieces of vegetables, and meat or seafood tossed with a little sauce. That's chop suey. In this chicken chop suey recipe, we've added mushrooms and quail eggs too.
Servings 4 people
Ingredients
Sauce
- 1 cup chicken bone broth
- 1 tablespoon soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 ½ tablespoons oyster sauce
- 1 teaspoon sugar
- ¼ teaspoon sesame seed oil
- 1 heaping tablespoon tapioca starch or potato starch or cornstarch
To stir fry
- 2 tablespoons cooking oil
- 2 cloves garlic peeled and crushed
- 2 shallots peeled and finely sliced
- 400 grams chicken thigh fillets (14 oz) cut into thin strips
- salt
- pepper
- 1 carrot peeled and cut into thin slices
- 1 bell pepper deseeded and diced
- 8 asparagus spears cut into two-inch lengths
- 6 green beans stringed and cut into one-inch lengths
- ½ medium head white cabbage cored and cut into half-inch slices
- 24 quail eggs hard boiled and peeled
- 4 shiitake mushrooms (caps only) halved or quartered
- 100 grams oyster mushrooms (3.5 oz) separated
Instructions
- In a bowl, stir together all the ingredients for the sauce.
- Heat the cooking oil in a wok.
- Saute the garlic and shallots for half a minute.
- Turn up the heat and spread the chicken in the hot oil. Sprinkle with salt and pepper.
- Stir fry just until the chicken is no longer pink.
- Add the carrot slices (they take longest to cook so they go in first). Stir fry for half a minute.
- Add the bell pepper, asparagus and green beans. Sprinkle with more salt and pepper. Stir fry for one minute.
- Add the cabbage and sprinkle in some salt and pepper. Stir fry for half a minute.
- Add the quail eggs, shiitake and oyster mushrooms. Again, sprinkle with a bit of salt and pepper. Stir fry for half a minute.
- Stir the sauce to loosen the starch that settled in the bottom then pour into the wok with the chicken and vegetables.
- Cook, stirring, until the sauce is thick and clear.
- Taste and adjust the seasonings, if needed, before serving. Best with rice.
