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Devour.Asia

Connie Veneracion explores Asian food, history and culture

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You are here: Home / All Recipes / Chicken Chop Suey

Chicken Chop Suey

Connie Veneracion
Stir fried bits and pieces of vegetables, and meat or seafood tossed with a little sauce. That's chop suey. In this chicken chop suey recipe, we've added mushrooms and quail eggs too.
Chicken chop suey
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American Chinese, Chinese
Servings 4 people

Ingredients
  

  • 400 grams chicken thigh fillets
  • 2 cloves garlic
  • 2 shallots
  • 8 asparagus spears
  • 1 carrot
  • 6 green beans
  • 1 bell pepper
  • ½ medium head white cabbage
  • 24 quail eggs, hard boiled
  • 4 shiitake mushrooms, caps only
  • 100 grams oyster mushrooms

Sauce

  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 ½ tablespoons oyster sauce
  • 2 tablespoons Shaoxing rice wine
  • 1 teaspoon sugar
  • ¼ teaspoon sesame seed oil
  • 1 heaping tablespoon tapioca starch, or potato starch or corn starch

To stir fry

  • 2 tablespoons cooking oil
  • salt
  • pepper

Instructions
 

  • Wipe the chicken thigh fillets with paper towels then cut into thin strips. Set aside.
  • Crush and peel the garlic.
  • Peel and finely slice the shallots.
  • Cut the asparagus spears into two-inch lengths.
  • Peel the carrot and cut into thin slices.
  • String the green beans and cut into one-inch lengths.
  • Deseed the bell pepper and dice.
  • Cut the cabbage into half-inch wide strips (discard the core).
  • Peel the quail eggs.
  • Cut the shiitake mushrooms into quarters.
  • Separate any joined pieces of oyster mushrooms.
  • In a bowl, stir together all the ingredients for the sauce.
  • Heat the cooking oil in a wok.
  • Saute the garlic and shallots for half a minute.
    Sauteeing garlic and shallots / stir frying chicken
  • Turn up the heat and spread the chicken in the hot oil. Sprinkle with salt and pepper.
  • Stir fry just until the chicken is no longer pink.
  • Add the carrot slices (they take longest to cook so they go in first). Stir fry for half a minute.
    Adding carrot, asparagus, bell peppers to chicken to make chop suey
  • Add the bell pepper, asparagus and green beans. Sprinkle with more salt and pepper (see notes after the recipe). Stir fry for one minute.
  • Add the cabbage and sprinkle in some salt and pepper. Stir fry for half a minute.
    Chicken abd vegetables in wok
  • Add the quail eggs, shiitake and oyster mushrooms. Again, sprinkle with a bit of salt and pepper. Stir fry for half a minute.
    Adding quail eggs and sauce to chicken chop suey
  • Stir the sauce to loosen the starch that settled in the bottom then pour into the wok with the chicken and vegetables.
  • Cook, stirring, until the sauce is thick and clear.
    Cooked Chicken chop suey in pot and in bowl
  • Taste and adjust the seasonings, if needed.

Notes

Seasoning lightly but frequently as ingredients are added into the pan ensures more depth of flavor.
Chicken chop suey in dark blue bowl
Keyword Stir Fry, Vegetables
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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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