Chop Suey Recipe

INGREDIENTS:

• 1/2 kilo chicken (any part), deboned and thinly sliced
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 medium-sized onion, chopped
• 3 cloves garlic, minced
• 2 cups water or chicken broth
• 1 tbsp patis (fish sauce)
• 1 medium-sized sayote (chayote), chopped
• 1 medium-sized carrots, chopped
• 1 cup young corn, chopped
• 2 cups broccoli, chopped
• 2 cups cauliflower, chopped
• 1 cup chicharo (flat beans), chopped
• 1 medium-sized cabbage, chopped
• 1/2 cup tainga ng daga or black fungus mushroom (optional), chopped
• cornstarch solution (1 cup water + 2 tbsp cornstarch + 3 tbsp soy sauce, mixed thoroughly)
• 4 tbsp oyster sauce (optional)
• kinchay (Chinese parsley), chopped
• salt and pepper to taste

INSTRUCTIONS:

1. In a bowl, mix chicken pieces, cornstarch, and soy sauce.
2. Heat oil in a large pan or wok. Stir-fry chicken pieces until brown.
3. Add onion and garlic. Sauté until onion is translucent.
4. Add water or chicken broth. Season with patis. Bring to a boil, then simmer over low heat.
5. Add all the vegetable except cabbage and kinchay. Cover and cook for about 5 minutes.
6. Add cabbage and black fungus. Cover and cook for another 5 minutes.
7. Add the cornstarch solution, oyster sauce, and kinchay. Season with salt and pepper to your taste. Add more soy sauce if needed. Simmer for a few minutes or until the vegetables are cooked (do not overcook) and the sauce has thickened.
8. Serve with rice.

Source: Luto Ni Lola

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