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Recipe Chicken Chop Suey

Discussion in 'Meat and Poultry' started by Yorky, Nov 14, 2017.

  1. Yorky

    Yorky Uncomfortably numb

    • 3 tsp Garlic, pureed
    • 1 tblsp Oyster sauce
    • ½ tblsp Soy sauce
    • 1 tsp Salt
    • ½ tsp Cornflour
    • 400 gm Chicken breast, sliced
    • 200 gm Snow peas or garden peas
    • 200 gm Bok choy, stalks and leaves sliced separately
    • 200 gm Mushrooms, sliced
    • 200 gm Water chestnuts, sliced
    • 1 red Capsicum, sliced
    • 1 medium Onion, sliced
    • 150 gm Bamboo shoots, sliced
    • 150 gm Bean sprouts
    • 1 tblsp Cornflour
    • 1 tsp Oyster sauce
    • ½ litre Chicken stock
    • Salt and freshly ground black pepper

    Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the chicken is well coated. Refrigerate for 2 hours.

    In a large wok, stir fry each of the vegetables (except the bean sprouts) separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl.

    Remove the chicken from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes.

    Return all the vegetables to the wok and mix well.

    Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately.

    Last edited: Nov 25, 2017
  2. morning glory

    morning glory Obsessive cook Staff Member

    Such a pretty dish. But why do you need to stir fry each veg separately? Surely if they each cook for 2 mins then you could put them all in together?
  3. Yorky

    Yorky Uncomfortably numb

    I'm sure that we've been here before MG. Stir frying in small quantities allows the food to cook more evenly. And you would need a wok the size of a concrete mixer to get them all in together. It's like the different result of cooking a handfull of chips in a deep fry and cooking 3 kilos.

    [Edit: in fact, only the chicken is actually cooked. The rest is basically only heated]
    Last edited: Nov 14, 2017
  4. morning glory

    morning glory Obsessive cook Staff Member

    I think we have been here before - sorry! My memory is not what it was...
  5. Yorky

    Yorky Uncomfortably numb

    I was relating earlier (on another forum) that my first woodwork project in senior school (1960) was to make a garden dibber. My second was a picnic folding seat; and in metalwork, the first was a soldered tin mug and the second a plumb bob.

    That was almost 60 years ago and I still cannot remember if I played snooker last Friday!
  6. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Detroit, USA
    Very nice, and beautifully photographed as always, @Yorky. I'm glad you explained the reasons for stir-frying the ingredients separately: this is what I would do if I were making a bibimbap, where all the components are placed in separate sections of the same bowl. But, I see how it makes sense here.
  7. Shermie

    Shermie Senior Member

    Brighton, MA.
    That looks GOOD!! :wink:

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