This was inspired by my other chop suey recipe on this site and pairs well with this amazing egg roll recipe. With this recipe, I never have to order in to enjoy it. I've always loved all the flavors and textures working together. It's so easy and so delicious.Ĭhop suey is one of my favorite Asian dishes. This depends on the amount of water released from the meat and vegetables while cooking so you will need to adjust accordingly.This traditional chop suey is loaded with tender pork or chicken, vegetables, soy sauce, and more and served on or next to fluffy white rice. If it is too light, mix two tablespoons of cornstarch with ¼ cup of water and add to the pan. * Note: If the consistency of the gravy is too thick, add water in ¼ cup increments till desired consistency is achieved. Turn off the heat and serve hot with rice, dalo, cassava or noodles.Sprinkle the black pepper, then taste the gravy for salt and add more if required.Cook till a thick gravy forms – this takes about 2 minutes.Add this to the pan and mix frequently to avoid catching to the pot Make the gravy mixture by combining the cornstarch and water in a jug or bowl to make approximately one cup of gravy*.Gently add the cabbage, turning to combine it through and letting it wilt.Place the vegetables into the pan (except Chinese cabbage) and cook on high heat for 5 – 7 minutes or until done (prevent overcooking the vegetables to keep them crisp). If there is a lot of water in the pan, cook till the water reduces (lower heat if garlic begins to burn) Add the marinated chicken to the wok or pan and cook on high heat, stirring frequently for 5 minutes.Heat oil in a deep frying pan or wok on high heat.Meanwhile, prepare your vegetables and slice and dice them as you desire.Let the mixture marinate for a minimum of 30 minutes In a bowl place your chicken then add soy sauce, garlic, ginger, chillies, 1 tsp oil and Chinese cooking wine (optional).Pair this with jasmine or any kind of starchy rice, or boiled root crops such as dalo (taro) or cassava (tapioca) and you’ve got yourself a winner! The gravy base is made from cornstarch that thickens when cooked and provides a beautiful silky ‘sauce’ for the dish. This prevents your food from getting too salty as soy sauce contains excessive amounts of salt. Taste the food then add the salt before turning off the heat. A good tip to remember is to add salt only after the meal is cooked. Use your favourite brand and adjust the amount according to the type you use (add more if using light soy sauce). Other brands like Kikkoman will also produce a delicious flavour. The ‘Superior Dark’ range is the strongest flavour you can get in a soy sauce so use it sparingly to prevent your gravy from being too overpowering and salty. Speaking of soy sauces, the brand that we use for this chopsuey has got to be Pearl River. It is up to you to add or omit this ingredient in your dish but be mindful that some soy sauces may contain it. This flavour is usually a product of MSG (monosodium glutamate) which is a highly controversial ingredient. The sauce is what makes the chicken chopsuey so delicious as it has an umami flavour. Piling in a heap of chinese cabbage and whatever fresh ingredients you like such as capsicum, frozen mixed vegetables, celery, cauliflower, broccoli and carrots will make this meal nutritious too. If you’re making your own from scratch, you can do so much with it such as add bone-in chicken which has a better flavour and texture than just chicken breasts. Sure the meal is outrageously large and so delicious but it lacks extra fresh vegetables that adds an extra depth of flavour. If you’ve eaten and loved the famous Joji’s stir fries and chopsuey, you will have noticed that the meat and onions are plentiful. Chicken chopsuey Fiji style is one that has a thick gravy base and full of fresh vegetables.
0 Comments
Leave a Reply. |