Ho ho ho.. Christmas season is here and this Foodie Santa has a cradleful of Chopsuey options for you fellow foodies here.. 🙂 🎅
Chopsuey in Cantonese Chinese means ‘tsaap sui’ or ‘mixed bits’ and it is a Cantonese Chinese-style dish of meat stewed/fried with a varied kinds of vegetables, especially bean sprouts, bamboo shoots, and onions, and served with rice or fried noodles.
(For Main Chop Suey)
Chicken (shredded) : 200 gms
Egg white : 1 egg
Eggs : 3
Onions (thick dices) : 2 medium sized
Carrots (thin slices across) : 2 medium sized
Capsicum/Bell Pepper : 2 small sized
French beans (1 1/2 pieces) : 100 gms
Mushrooms (slit in halves) : 7 – 10
Cabbage (thick julien) : 1 medium sized bowl
Sprouts : 1 medium sized cup
Bamboo shoots (optional) (chopped thick) : 1 medium sized cup
Garlic (finely chopped) : 5 – 7 cloves
Oil : 250 ml
Cornflour : 2 tbsp
Black Pepper powder : 1 tbsp
Salt to taste
White vinegar with green chili : 1 1/2 tbsp
Ingredients: (For Accompaniments)
White Rice : 200 gms
Rice noodles : 1 packet/200 gms
1. Marinate the raw chicken shreds in one egg white, 1 tsp white vinegar and 1 tsp of cornflour and leave it for 20 – 30 minutes.
2. Chop/dice/julien/prepare all other ingredients as mentioned above. Keep them separate from one another, washed and ready.
3. Heat about 5 tblsp of the oil in a pan, break and blend the 3 eggs with a pinch of salt and fry them into scrambled eggs. Keep aside.
4. Heat another 5 tblsp of the oil in a pan/wok and add the diced onions and finely chopped garlic. Stir fry for 2 minutes until light pink brown.
5. Add the marinated chicken and stir fry for next 2 minutes.
6. Add the vegetables in this order every 2 minutes later – first the cauliflower pieces, then the carrots, next the French beans, then capsicum/bell peppers and mushrooms and lastly the bamboo shoots. Stir fry as you keep adding each.
7. After putting in the vegetables, add salt to taste, 1 tbsp of black pepper powder, ajino moto (optional) and the vinegar. Keep stirring in low heat for next 3 minutes.
8. Mix the cornflour in 2 cups of water and add it to the vegetable and chicken mix.
9. Now add in bean sprouts, spring onions and julienned cabbage and mix well and stir. Cook on low flame for next 5 mins.
10. Take the Chop Suey off the flame and keep aside.
Process to accompaniments. (as described below)
Serving options/method :
A. Chop Shey is great just by itself so you could simply have it without any assortment to accompany it.
B. Traditionally Chop Suey is served on top of steamed white rice. For this prepare white rice as usual. It should be kept ready before the Chop Suey is ready. Take a plate and place a portion of steamed white rice. Pour a generous portion of hot Chop Suey just taken off from the flame. Sprinkle the scrambled egg pieces on top. Serve hot.
C. Another popular way of serving Chop Suey is along with fried noodles. Once you have taken the Chop Suey off the gas, heat about 200 gms of cooking oil in a separate pan. When it’s adequately heated, add the noodles to it and fry it on very low flame (or they’ll get over burnt) until light golden brown. Sieve the noodles out of the oil and spread 3/4th of it on a plate. Pour a generous amount of hot and steaming Chop Suey on top. Garnish with scrambled eggs and remaining fried noodles on top. Serve hot.
Spin off tips :
1. Remember Chop Suey is NOT a deep fried onions high flame recipe. The key to perfect a great Chop Suey is patience and slowly cooking on medium low flame.
2. I prefer Not to add any extra herbs as it spoils the Authentic bland blended taste of a variety of vegetables and chicken. NO chilli or soy or any other Chinese sauce for this one!
3. I like my Chinese Chop Suey a wee bit tangy though. So to sprinkle a few spoons of white vinegar with soaked green chilies on top just adds that extra Zing! 🙂
4. For Vegetarians – Follow the entire recipe as it is. Only instead of chicken you could add cottage cheese or tofu to it. For garnishing, instead of scrambled eggs, you could add lightly deep fried cottage cheese scramble too.
So now you have a whole load of Chop Suey options to choose from. Off to your Christmas and Year End kitchen and spin off this Yummilicious dish. And do drop in a word here to let me know if you enjoyed it.
Bon appetit and a Very Happy Christmas and New Year to all! 🙂 🎅🌲🍲🎉
Recipe, Images & Author © : Nivedita Dey, 2016