Chicken Chop Suey is a classic dish that, despite its Chinese-sounding name, did not originate in China. Instead, it emerged in San Francisco, USA, in the late 19th century, serving as a gateway for Chinese cuisine to the western world. Whether you’re looking to recreate a historic dish or simply enjoy a hearty and flavorful meal, Chicken Chop Suey is a wonderful choice. In this article, we’ll guide you through the step-by-step process of preparing Chicken Chop Suey, ensuring every detail is covered to make your cooking experience both enjoyable and successful.
Ingredients
Before you begin, make sure you have all the necessary ingredients:
- Chicken: 4-6 ounces (115-175 grams) of chicken meat, thinly shredded
- Salt: 1 teaspoon (plus additional for seasoning)
- Egg White: 1/4 egg white
- Cornflour/Cornstarch Paste: 1 tablespoon (prepared by mixing 1 part cornflour with 1.2 parts cold water)
- Seasoned Oil: About 1/2 pint (300 ml) (you can prepare this as detailed below)
- Garlic: 1/2 teaspoon, finely chopped (optional)
- Ginger Root: 1 tablespoon, thinly shredded
- Spring Onions: 3-4, thinly shredded
- Bean Sprouts: 4-6 ounces (115-175 grams)
- Green Pepper: 1 small, cored, seeded, and thinly shredded
- Sugar: 1/2 teaspoon of caster (superfine) sugar
- Light Soy Sauce: 1 tablespoon
- Chinese Rice Wine: 1/2 tablespoon
- Stock: 2 tablespoons
- MSG: A pinch (optional)
- Sesame Oil: A few drops for garnishing
Preparing the Seasoned Oil
Before starting with the main dish, it’s important to prepare the seasoned oil, which adds a rich flavor to your Chicken Chop Suey.
Heat the Oil: Pour about 1 pint (600 ml) of vegetable oil into a preheated wok or saucepan over high heat.
Add Ginger: Add 2-3 small pieces of ginger root to the oil.
Fry the Ginger: Allow the ginger to cook until it rises to the surface and changes color from pale yellow to dark brown. This process usually takes a few minutes.
Cool and Store: Once the ginger is sufficiently browned, turn off the heat and let the oil cool slightly before removing the ginger pieces. Store the seasoned oil in a container for later use.
Cooking the Chicken
Next, we will prepare the chicken:
Marinate the Chicken: In a bowl, mix the shredded chicken with a pinch of salt, the egg white, and about 1 teaspoon of the cornflour/cornstarch paste.
Blanch the Chicken: Heat some of the seasoned oil in a wok or frying pan until warm. Carefully add the marinated chicken, stirring to separate the shreds. Blanch the chicken until cooked but not overly browned, then remove and drain.
Preparing the Vegetables and Sauce
While the chicken is cooking, prepare the vegetables and sauce:
Prepare Vegetables: Thinly shred the ginger root, spring onions, bean sprouts, and green pepper. Set aside.
Prepare the Sauce: In a small bowl, mix the remaining cornflour/cornstarch paste with the light soy sauce, Chinese rice wine, sugar, and a pinch of salt. Stir until well combined.
Stir-Frying the Dish
Now, it’s time to combine all the ingredients:
Heat Oil: Pour off excess oil from the wok, leaving about 2 tablespoons.
Stir-Fry Vegetables: Add the shredded ginger, spring onions, and stir-fry for about 1 minute. Then add the bean sprouts and green pepper. Continue stir-frying for another minute.
Season Vegetables: Add the remaining salt and sugar to the vegetables, and stir well to combine.
Add Chicken: Return the blanched chicken to the wok, and pour in the prepared sauce mixture. Stir-fry for another minute to allow the flavors to meld together.
Add Stock and MSG: If using MSG, add it now along with the stock. Stir well.
Thicken the Sauce: To thicken the gravy, add the remaining cornflour/cornstarch paste gradually, stirring constantly until the desired consistency is achieved.
Final Touches and Serving
Garnish: Drizzle a few drops of sesame oil over the dish for added flavor and aroma.
Serve Hot: Serve the Chicken Chop Suey immediately while it’s hot. It pairs wonderfully with steamed rice or your favorite side dish.
Variations and Tips
While the above recipe is traditional, feel free to adjust it to your taste and preferences:
Protein Options: You can substitute chicken with pork, beef, or tofu for a different texture and flavor.
Vegetable Mix: Feel free to add or substitute other vegetables like bell peppers, broccoli, or snap peas.
Spicy Kick: For a spicy twist, add some chopped chili peppers or a dash of chili sauce.
Healthy Alternatives: Use low-sodium soy sauce and reduce the amount of oil for a healthier version.
Conclusion
Chicken Chop Suey is a dish that not only satisfies the palate but also holds a rich historical significance. Despite its western origin, it has evolved to become a beloved part of many culinary traditions. By following this detailed recipe, you can now bring this classic dish to your kitchen, impressing family and friends with its flavorful combination of tender chicken, crisp vegetables, and savory sauce.
From preparing the seasoned oil to blanching the chicken and stir-frying the vegetables, each step contributes to the final delicious result. Remember, cooking is an art, and with practice, you’ll be able to perfect your Chicken Chop Suey to your liking. Enjoy the process and relish in the taste of history with every bite. Happy cooking!
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