lobifetish.blogg.se - Chicken chop suey description

#CHICKEN CHOP SUEY DESCRIPTION HOW TO#

#CHICKEN CHOP SUEY DESCRIPTION HOW TO#

Also, it’s always important to understand how to replace ingredients with whatever you have on hand. But once you understand the basics and how to group ingredients, the cooking process will be quite straightforward.

Add the chicken back into the pan and stir everything together.Ĭhinese cooking might seem daunting sometimes, like you need to chop a million things before you start cooking.

Add the sauce and cook until it thickens.

Cook the crunchy veggies until they start to soften.

Once you’re done prepping, the cooking process is fast and easy. This will ensure both the stems and the leaves cook fast and evenly. I cut the stems on the bias into small pieces, and the leaves into bigger bite-size pieces.

This also applies to other vegetables that have stem and leaves, including bok choy, Chinese broccoli, and choy sum. If you prefer soft carrots instead of a crunchy texture, you can also slice it into strips (use a julienne peeler to make cutting easier). I tilt my knife to slice the carrot into chunks, place the chunk cut-side-down, and further slice them into rhombus-shaped pieces. I prefer to slice it on the bias so it has a longer shape and is easier to pick up with chopsticks. The veggies should be cut to a similar size, so they cook evenly and achieve a perfect texture. How to cut veggies for chicken chop sueyĬutting the vegetables properly is one of the most important things to make a great chicken chop suey. Marinated chicken, mixed sauce, aromatics (I forgot to show the garlic in the picture, oops!), veggies that require more cooking time (on one plate), and veggies that require less cooking time. It looks long but the entire process is very simple.īefore cooking, your counter should have: Prepĭon’t be intimidated by the recipe ingredient list. The total volume of veggies should be four cups or less. And you can use up to three (loosely packed) cups of veggies that require less cooking time. If you use a large 12” skillet (or wok), you can use up to two cups of sliced vegetables that require more cooking time. NOTE: It’s important to not to crowd your frying pan. The bottom line is, you should have at least one aromatic and one vegetable. Ideally, you should have one or more ingredients from each of the three groups for a more vibrant chop suey.

Leafy greens & veggies that require less cooking time: blanched broccoli, blanched green beans, spinach, bean sprouts, choy sum (chopped).

Veggies that require more cooking time: sliced water chestnuts, peppers (sliced), snow peas, Chinese broccoli (sliced), baby bok choy (chopped), sliced mushrooms.Aromatics: green onions (to replace the onion), ginger (to replace the garlic).Though you can use just about any veggie you want in chicken chop suey, here are some veggies I recommend, to help you make selections based on what you might have canned, fresh, or in your freezer. It’s hard to resist and really makes for such a great way to use the things you have. Plus, the canned veggies last a long time in your pantry, so you can stock up on them and have them ready for the next time you get a craving for chop suey. Not only do they taste delicious, but they also add a crunchy texture to your dish. One thing that will make your chicken chop suey more authentic is adding canned bamboo shoots, water chestnuts, and/or baby corn. Plus, it’s just the sort of dish you need to clear out your fridge before the next grocery run. The bounty of veggies, the juicy meat, and the heavenly sauce all come together for a fantastic flavor. Ĭhicken chop suey is a popular item on many Chinese restaurant menus. My blog post includes detailed instructions on how to assemble your own chicken chop suey using different veggies. Tender juicy chicken bites with crunchy veggies in a rich sauce for a classic Chinese takeout-style chicken chop suey no one can resist! It’s a perfect recipe to use up your leftover vegetables.