For months, I wanted to make this Chicken Chop Suey, mainly because here in Houston they do not prepare it with the vegetables that we are used to in Chile. And I get nostalgic.
My family was not one to go out to eat at restaurants, but my husband’s family was, and his grandfather used to invite us “all the grandchildren” to eat at the Chang Cheng restaurant with some frequency. And of course, the Chicken Chop Suey was de rigueur.
Reading different recipes from Asian bloggers I saw that they recommend softening the chicken with bicarbonate, this gives it the soft, almost velvety texture of traditional Chinese restaurant food. I tried it, and I liked it, so I included it in the recipe.
You may also be interested in the recipe: Easy Mongolian Beef.
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Chicken Chop Suey
Chop Suey the Chilean way.
- Total Time: 1 hour
- Yield: 4
Ingredients
- 2 half boneless chicken breasts
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 1/2 tablespoon of soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon of mirin or rice wine or chicken broth
- 1 teaspoon of sesame oil, optional
- pepper and 3/4 cup of water
- 1 tablespoon of oil
- 2 cloves of finely chopped garlic
- 2 bundles of scallions (8-10)
- 1 large carrot or 2 medium carrots
- 1 medium broccoli
- 2 cups of bean sprouts
- peeled almonds and toast, optional (I forgot to buy them)
Instructions
- Cut the chicken into horizontal slices and bite-sized pieces as seen in the photo. Sprinkle with the baking soda and mix with your hands, let stand for 15 minutes, no more because it loses texture. After the 15 minutes, wash well and pat dry the chicken with paper towels.
- Prepare the sauce, mix the cornstarch with the soy sauce, stir. Add the oyster sauce, mirin, sesame oil, pepper, and water. Stir well.
- Cut the broccoli into pieces and cook al dente: 2 minutes at high in the microwave. Cut the scallions into 4-5 cm long pieces. Cut the carrot into thin sticks.
- In a large skillet or wok over medium-high heat, heat the oil, add the garlic cook 1-minute stirring. Add the onions and cook 2 minutes. Add the chicken and cook stirring for 3-5 minutes, until the chicken isn’t pink. Add the vegetables and the sauce.
- Cook stirring 2-4 minutes. Taste, adjust the seasoning, and serve with rice.
Notes
Recipe adapted from Recipe Tin Eats.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stove-cooked
- Cuisine: Chilean Chinese
Nutrition
- Serving Size:
- Calories: 336
- Sugar: 9.5 g
- Sodium: 686.2 mg
- Fat: 16.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 25.7 g
- Fiber: 8.2 g
- Protein: 26.6 g
- Cholesterol: 51.7 mg
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