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AUTHENTIC CHICKEN CHOP SUEY RECIPE HOW TO

I’ve been trying to do retro recipes from my childhood. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Make a well in center, then stir broth mixture and add to well. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes. Reheat wok over high heat until a bead of water evaporates immediately.

Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch. Transfer each vegetable as cooked to bowl with celery. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Snow peas are delicious stir fried, steamed, and blanched.Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Then cut the opposite end and remove the string on the other side. Simply place the snow peas on a cutting board and cut off the end and pull the thin string out.

Snow peas are an absolutely delicious addition to any stir fry but they can seem a little daunting as far as prep work is concerned.

This recipe is best served promptly while the vegetables are crisp tender.

Other vegetables that you can use include cabbage, bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water chestnuts, and leeks.

Use an oil with a high smoking point like canola, peanut or vegetable oil.

Cook the chicken in a single layer so it browns well and cooks all the way through.

Vegetables should be dry so they stir fry not steam.

Use whichever skillet is available first to finish the gravy. You can cook the chicken in one skillet and the vegetables in the other skillet.

Sometimes I use two skillets to push this recipe along even faster.

Cut the chicken into small thin bite size uniform pieces so they cook quickly and evenly.

Add the chicken and vegetables back to the skillet with the gravy and stir to warm. Cook over medium low heat until thickened whisking several times. Whisk the sauce ingredients one more time before adding to the skillet. Then add the garlic and cook for a minute. Now add the snow peas and cook for a minute.

Then add the onion, celery, carrots, and mushrooms cooking until the mushrooms are golden brown and the carrots are crisp tender. Now heat a little more vegetable oil in the pan. Work in batches plating the chicken as it browns. Add the chicken and cook until browned on both sides and cooked through. Then heat a little vegetable oil in a large nonstick skillet or wok over medium heat.

Now combine the chicken and cornstarch in a large plastic bag and shake to coat. Go ahead and set it aside for a few minutes.

AUTHENTIC CHICKEN CHOP SUEY RECIPE HOW TO

How to make Chicken Chop Sueyįirst in a medium bowl whisk together the chicken broth, soy sauce, mirin, sesame oil, and cornstarch. This is a hearty meal by itself but if we are having family or friends over I love to serve it with Crab Rangoon or Sweet Pork Dumplings. For a meal low in carbs try cauliflower rice. It is traditionally served with rice but it is also tastes delicious with steamed noodles. Even the novice cook can handle this simple recipe.Ĭhinese cooking just doesn’t get much better than this. It is a really easy stir fry dish that is adaptable to what you have in the fridge and rivals any Chinese restaurant. This delicious Chicken Chop Suey Recipe combines tender bites of chicken breast with a variety of veggies like onions, celery, carrots, snow peas, and mushrooms in a mouthwatering good yet simple sauce.