A delicious assortment of chopped Vegetables & thinly sliced velveted Chicken covered in a Chinese Clear Sauce or Chop Suey Sauce for a Beautiful & Simple Chicken Chop Suey! This recipe is done old school style where a thickened flavorful clear sauce with a bit of sweetness coats the vegetables.
Servings: 4
Ingredients
- 1/2 lb. Chicken Breast - or 1 Chicken Breast
- 2 Tbl Neutral Oil
- 1 Tbl Cornstarch & Shaoxing Wine - each, for velveting the chicken
- 1/2 tsp Sea Salt
- 5 C Water - for simmering vegetables
Chop Suey Sauce
- 1 1/2 C Water
- 2 tsp Knorr Chicken Broth Powder
- 1/2 Tbl Sugar - or more
- 1/2 tsp Sea Salt & MSG
- 1/8 tsp White Pepper & Cream of Tartar
Slurry
- 2 Tbl Potato Starch & Cold Water - each, mix well and again before using
Vegetables
- 8 Leaves Napa Cabbage - Chopped 1 inch
- 1 Large Onion - Sliced into Wedges
- 1-2 Carrots - Sliced thin on an angle
- Handful of Bean Sprouts - Added Last
- 1-2 Stalks Green Onions - Chopped into 1-2 inch sections, added Last
- 1-2 Stalks Celery - Optional
Instructions
- Velveted Chicken: Combine the Cornstarch & Shaoxing Wine together in a bowl and add the thinly sliced Chicken to toss and mix. Set aside. Combine into another bowl the Chop Suey Sauce and mix.
- Hard Vegetables: Add 5 Cups of water to the wok and bring to a boil. Add hard cooked vegetables (Carrots, and Celery if including) and boil until just tender, check the tenderness, it should just be done, about 3 minutes. Scoop out and set aside.
- Simmered Chicken: Add the Chicken to the boiling water and mix. Simmer for 2–3 minutes, or until no longer pink. Scoop out and set aside. Empty the water out and clean the wok.
- Stir Frying: Heat the wok up over max heat and wait until it starts to smoke. Add the fat and immediately follow with quick cook vegetables (Napa & Onion) and stir-fry for about 3 minutes or until tender to your liking. Keep it moving.
- Chop Suey: Drop the heat to medium and add the previously boiled vegetables, chicken, along with green onions and bean sprouts to mix through. Add the Chop Suey sauce and continue to mix until thickened, serve right away.
Notes
Add in other vegetables such as Peppers, Celery, Mushrooms, Snap Peas, Bok Choy, etc...
Chop Suey Consistency: The thickness of the sauce is the carrier of flavor, and should be thick to coat the vegetables, adjust how you see fit. Thin out, by adding more water, or thicken by combining 1 Tbl of Potato Starch and 1 Tbl of Cold water. Add a little over medium heat and mix in, repeat as necessary for the thickness desired.