Chicken chop suey
Ingredients :
breast of one chicken
salt, pepper
1/2 c. of all-purpose flour
3 c. of cooking oil
half a head of garlic
1 shallot
1 carrot
20 pieces of string beans, more or less
1 c. of drained (canned) straw mushrooms
1 c. of drained (canned) baby corn
chicken broth
3 tbsps. of oyster sauce
1 tsp. of sugar
2 tsps. of tapioca or corn starch
1 tsp. of sesame seed oil
Cooking procedure :
Debone the chicken and cut the meat into strips. Season with salt and pepper.
Crush, peel and mince the garlic. Peel and thinly slice the shallot. Peel and cut the carrot into thin rings. Trim the ends and edges of the string beans and cut into 3/4 inch lengths.
Combine the corn and mushroom liquids and add enough chicken broth to make 2 cups.
Heat the cooking oil in a large frying pan. Dredge the chicken strips in flour and deep fry until browned. Do it in batches if your pan isn’t large enough. Crowding the cooking pan will make the temperature drop and result in soggy chicken. When the chicken strips are nicely browned, remove with a slotted spoon and drain on absorbent paper towels. Keep warm.
Pour off the cooking oil, leaving only about two tablespoonfuls. Reheat. Stir fry the string beans for about a minute. Add the carrot rings and continue cooking for another 45 seconds. Add the baby corn and straw mushrooms. Pour in 1 cup of the chicken broth mixture.
To the remaining chicken broth mixture, add the tapioca (or corn) starch and stir to dissolve. Add the oyster sauce and sesame seed oil and stir to blend. Pour into the vegetables and cook over high heat until the sauce thickens. Add more salt and pepper, if necessary. Turn off the heat.
Return the chicken to the cooking pan and toss to coat the chicken pieces with the sauce.
Serve at once.
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Hi Connie! I tried this recipe last night and it was really good. Except that you missed to mention when to saute the garlic and shallot. I was done cooking when I noticed that the garlic/shallot were still in my cutting board. I tried to read the recipe just in case I missed reading it!
Otherwise, it was yummy!!
Hi Connie,
I’m a new reader of your recipes.I had tried this chicken chopsuey and it was masarap.It was my first time to cook with oyster sauce recipe.Thanks to you.
kerole, oh my bad. LOL Should be after adding the carrot. I’ll edit the entry in a bit. Thanks for noticing my booboo.
glad you liked it, susan.
matagal ko na tong gustong i-try but i always forget to buy sesame oil. Just last weekend (Thursday & Friday is weekend here GCC, weird noh!
) i did bought a bottle of sesame seed and did start my experiment in the kitchen coz we’re throwing a despedida party to one kabayan that will be staying for good na dyan sa atin sa pinas (after 20 years of stay here in kuwait.. wow talaga!).
Super hit! buti na lang tumikim ako kasi wala na ko naabutan sa table when its my turn to eat!
Thanks a lot Ms. Connie!
Hi Ms.Connie,
. Thank u again.
Just want to thank u for sharing your unending ideas about food. A week ago, I was assigned to make food for our annual salo-salo at work before Christmas day. So I made chicken chopsuey and springrolls. Added extra veggies in the chopsuey though, like water chestnuts, paprika, sweet pods,It was a big hit! It sure made me so proud to be a pinoy
Advance Merry Christmas and a Peaceful New Year !
Sincerely,
Tiny
Hi Connie,
I added a twist on this recipe. I added big flat noodles (i forgot the exact name) so parang naging chop suey pancit sya and it was a so popular during our Christmas party! Even yung puti na office mate ko na pihikan kumain, nasarapan sya. And the best part was, my son liked it. I will definitely cook it again!
Thanks Connie. You inspire me to cook and experiment on some other recipes.
give me the recipe how to cook the chickem chop-suey