Pork and Chicken Liver Chop Suey

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Ingredients :

1/4 kilo of pork cutlets
4 chicken livers
1 whole cabbage
1/4 k. of chicharo (snow peas)
1 large, or 2 medium-sized carrots
1 400-g. can of straw mushrooms
2 dozens of quail eggs
2 tbsps. of finely minced garlic
2 white onions, peeled and diced
2 c. of meat broth
4 tbsps. of oyster sauce
4 tbsps. of soy paste or light soy sauce
2 tsps. of tapioca starch
1 tsp. of sesame seed oil
salt, pepper and sugar
4 tsps. of cooking oil

Cooking procedure :

Cut the pok cutlets into strips about 1/4″ wide. Pork cutlets are thin slices of pork meat available in most supermarkets. It is virtually fatless and pre-cut into 1/8″ thick slices. If pork cutlets are not available, you can use any lean cut of pork. Slice the meat thinly before cutting them into strips. Place the pork strips and chicken livers in a bowl and pour the soy sauce over them. Marinate for at least 30 minutes.

Trim the ends and sides of the chicharo.

Core and shred the cabbage into 1/2″ wide strips.

Peel the carrot(s) and cut into rings about 1/8″ thick.

Hard-boil and shell the quail eggs.

Disperse the tapioca starch in the meat broth. Stir in the oyster sauce, sesame seed oil and 1 tsp. of sugar.

Heat the cooking oil in a skillet or wok until it starts to smoke. Drain the pork strips and chicken livers. Fry the chicken livers and cool completely before cutting into smaller pieces. Reheat the oil and stir-fry the pork strips over high heat for about 3-4 minutes. At this size and over very high heat, they will cook very fast. Add the marinade to the starch solution and stir well.

Add the carrot rings to the meat and continue stir-frying for anout two minutes. Add the shredded cabbage and continue cooking over high heat, tossing, until the cabbage strips just start to wilt. Add the snow peas. Cook for another minute. Add the straw mushrooms and the shelled quail eggs. Cook until heated through. Make a well at the center and pour in the starch solution, stirring. When the sauce thickens, add the chicken livers and toss everything together. Season with salt, if needed, and some black pepper.

Go to page 1 2 »»
August 23, 2004  Print This Post   
Tagged: , ,

Comments

5 Responses to “Pork and Chicken Liver Chop Suey”
  1. felixberto says:
    February 16, 2007 at 4:50 am

    cornstarch okay instead of tapioca connie? but i will hunt for tapioca starch and sesame seed oil at the store. never used them before but this will be our meal this weekend. let’s see if the kids will bite. i love liver, snow peas and i have lots of boiled eggs. i will boil some bouillon instead of the meat broth. i try to use what i have first so that my cabinets do not get cluttered with so many things. have a nice weekend connie and family.

    Reply
  2. Jaime Saudi Arabia says:
    May 14, 2008 at 3:38 pm

    Hi,

    Hope ur doin’ fine and in goodshape. Tanong ko lang, ok lang ba na balutin ko sa foil ang chicken at sa Turbo broiler ko sya lulutuin instead na sa oven? Hindi ba sasabog or mag spark ang Turbo ko? Please email me back…THANK YOU.

    Reply
  3. Connie says:
    May 15, 2008 at 2:44 pm

    What chicken, Jaime? And I don’t answer comment through e-mail.

    Reply
  4. lisa says:
    March 30, 2009 at 4:37 am

    How many servings will this yield? Should I double it to feed at least 25 people?

    Reply
    • Connie says:
      March 30, 2009 at 11:04 am

      Yield is 6 to 8 people. But this chop suey was served with two other dishes. If it’s the only dish you’re serving, it’ll be good for about 4.

      Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Braised chicken with rosemary, grenadine and lime juiceBraised chicken with rosemary, grenadine and lime juice
Vietnamese iced coffee (ca phe sua da, cafe sua da)Vietnamese iced coffee (ca phe sua da, cafe sua da)
Lechon sa hurno (oven roasted pork)Lechon sa hurno (oven roasted pork)
Roast duckling on New Year’s eveRoast duckling on New Year’s eve
Creamed broccoli and potato soupCreamed broccoli and potato soup

Conversations