Your typical Chinese stir fry chicken, chop suey is a classic in many Asian households. It’s a flexible dish with endless varieties, which means that you, too, can play around with this chop suey recipe. Best served with plain steamed rice, chop suey is an entire hearty meal on its own and very quick and easy to whip up.
Meal: Lunch, Dinner Cuisine: Chinese
Preparation time: Cooking time: Total time: Yield: 2 servings
Ingredients
180g of chicken breast, sliced
½ tsp of baking soda
1 tbsp of cornflour
1 ½ tbsp of light soy sauce
1 tbsp of oyster sauce
1 tbsp of Chinese cooking wine
½ tsp of sesame oil
½ tsp of white pepper
185ml of water
1 ½ tbsp of vegetable oil
2 garlic cloves, chopped
½ onion, sliced
6 stems of Choy Sum, cut in 7cm pieces
1 medium carrot, sliced
40g of shiitake mushrooms
120g of bean sprouts
Equipment
2 bowls
Paper towel
1 wok, or frypan
1 spatula
Directions
In a bowl, add the chicken and sprinkle baking soda.
Mix with your hands and set aside for 20 minutes.
Rinse the chicken under running water and pat dry with paper towels.
In another bowl, combine the cornflour and soy sauce and mix until smooth.
Add the oyster sauce, Chinese cooking wine, sesame oil, white pepper, water and mix until combined.
In a wok, heat oil over high heat.
Add in the garlic and onion and sauté until soft.
Add in the chicken and cook for a minute until the colour changes to white.
Toss in the Choy Sum stems, carrots and mushrooms and stir fry for another minute.
Add in the Choy Sum leaves, bean sprouts and sauce mixture.
Stir fry for another 2 minutes and let the sauce thicken until it reaches a thick syrup consistency.
Ladle into a bowl and serve immediately.
Ingredient swap
You can alter this chop suey recipe entirely to your liking. Instead of chicken, you can use pork, shrimp, or squid, and instead of the carrots and Choy Sum, you can also opt for baby corn, bell peppers, and so much more. They’re entirely up to you, so go crazy with your imagination!
Missing some ingredients?
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