By the name itself, you can tell that its origin is Chinese but back in the Philippines, chop suey is a regular dish in what we call “carinderia,” which means eatery. You will find a lot of eateries along the roadside. This is a popular dish because of its cheap price and generous servings. The varieties of food and the selection make people of all walks of life eat there. Pork slices and shrimp are often used as meat, but for this recipe, chicken is used.
I love chop suey because of the vegetables and the sauce. You can add additional vegetables like baby corn if you want. As an Asian, I love to eat it with hot, steamed rice. There are varieties of ways to cook chop suey and the ingredients used. So far, this version is a good one and easy to follow.
Let’s get cooking!
Image from pilcookbooks.com
Ingredients:
1 package (1 ounce) dried black Chinese mushrooms
3 tbsp soy sauce
1 tbsp cornstarch
1 pound boneless skinless chicken breasts or thighs
2 cloves garlic, minced
1 tbsp peanut or vegetable oil
1/2 cup thinly sliced celery
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
1 cup chicken broth
2 cups hot cooked rice or chow mein noodles
Thinly sliced green onions (optional)
Steps:
1. Place mushrooms in small bowl; cover with warm water. Let stand 20 minutes to soften. Drain mushrooms and squeeze out excess water. Discard stems.
2. Cut mushroom caps into quarters.
3. Whisk soy sauce and cornstarch in small bowl until smooth.
4. Cut chicken into 1-inch pieces. Toss with garlic in small bowl.
5. Heat wok or large skillet over medium-high heat, add oil.
6. Add chicken mixture and celery. Stir fry for 2 minutes.
7. Add water chestnuts and bamboo shoots. Stir fry for 1 minute.
8. Add broth and mushrooms. Cook and stir for 3 minutes or until chicken is cooked through.
9. Stir soy sauce mixture and add to wok.
10. Cook and stir for 1-2 minutes or until sauce boils and thickens.
Note: Serve over rice, sprinkle with green onions if desired.
Reference: Chinese Favorites
The Little Asian Lady 