Asian Food · Filipino Recipe · Vegetables

CHOPSUEY (WITH CHICKEN, LIVER AND SHRIMP)

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CHOPSUEY (WITH CHICKEN, LIVER AND SHRIMP)
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CHOPSUEY (WITH CHICKEN, LIVER AND SHRIMP)
CHOPSUEY (WITH CHICKEN, LIVER AND SHRIMP)

Chop suey or Stir-fry veggies. My mom’s version of chop suey or stir-fry vegetables is with pork. But you’ve got to try this chicken version.

Specially, if you’ve been eating so much food in the past few days, maybe now is the time to eat something light today. Try munching on all the veggies with less rice. Very good for your diet.

Chopsuey according to Wikipedia is originally an American-chinese cuisine. It is basically composed of different types of vegetables and protein such as meat, eggs, or shrimp added with different spices and thickened sauce. And of course paired with rice! Though it didn’t originate in the Philippines, this is common dish in most filipino households. Filipinos just love this stir veggies with thickened sauce.

CHOPSUEY (WITH CHICKEN, LIVER AND SHRIMP)


INGREDIENTS:

½ kilograms chicken, sliced thinly
½ kilograms shrimp, shelled & deveined
¼ kilograms chicken liver, separated into pieces
12 quail eggs, hard boiled and peeled
1 large carrot, sliced diagonally into strips
2 cups cauliflower florets
1/2 pound snow peas (sitsaro), ends removed
1 red bell pepper, cubed
1 green bell pepper, cubed
2 stalks celery, sliced diagonally
3 cups cabbage, shredded
5 cloves garlic, minced
1 large onion, diced
2 cups chicken broth
2 tablespoons cornstarch, dissolved in 1/4 cup cold water (slurry)
2 tablespoons oyster sauce
2 tablespoons sesame oil
Salt & pepper to taste

INSTRUCTIONS:

1. Saute the garlic and onions in a large pan until soft and fragrant.

2. Then toss in the slices of chicken and liver. Stir-fry for  additional 1 minute.

3.  Add in the chicken broth and bring it to a boil. Then simmer over low heat.

4.  Then, add the carrots and oyster sauce. Cook for 2-3 minutes.

5.  Add in the rest of the vegetables except for the cabbage. Let it simmer for 10 minutes.

6. Then add shrimp and cook for a minute.

7.  Pour in slurry mixture and cook until thickened.

8.  Adjust seasoning with salt and pepper.

9.  Add in cabbage and hard-boiled quail eggs.

10.  Drizzle sesame oil and toss everything together.

11.  Turn off heat.

12.  Enjoy!

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