{"id":5672,"date":"2021-01-06T17:44:37","date_gmt":"2021-01-06T17:44:37","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=5672"},"modified":"2021-01-06T17:44:37","modified_gmt":"2021-01-06T17:44:37","slug":"chicken-chop-suey-2","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2021\/01\/06\/chicken-chop-suey-2\/","title":{"rendered":"Chicken Chop Suey 2"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 2 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from Wei&#8217;s Red House Kitchen<\/h6>\n<p>People from China might have no idea what chop suey is, but it\u2019s no doubt one of the most popular dishes in Chinese restaurants\/takeaways (takeout) outside China. Believed to be an invention by Chinese immigrants in the US, it\u2019s a quick stir-fry dish consisting of a protein ingredient, such as chicken, pork, beef, shrimp, egg, etc., a variety of vegetables and a soy sauce-based thick sauce.<\/p>\n<p><strong>For the chicken<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">chicken breast, about 6-8-oz<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">TBS cornstarch<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">drop cooking oil<\/span><\/li>\n<\/ul>\n<p><strong>For the sauce<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS light soy sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">TBS dark soy sauce<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS oyster sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp sesame oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS cornstarch<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp ground white pepper<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<\/ul>\n<p><strong>For the vegetables<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">onion, sliced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cloves garlic, sliced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">small carrot, thinly sliced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">handful snow peas, strings removed<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">baby corn, diagonally sliced<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">button mushrooms, sliced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">handful mung bean sprouts<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">TBS neutral cooking oil, divided<\/span><\/li>\n<\/ul>\n<p><strong>Marinate the chicken: <\/strong>Cut chicken breast crosswise into thin slices (about \u00bc-inch). Put into a bowl. Add corn starch and water. Stir well to evenly coat the chicken. Then add a drop of oil and mix well. Set aside for 20-30 minutes.<\/p>\n<p><strong>Mix the sauce: <\/strong>In a small bowl, mix all the ingredients for the sauce. Set aside.<\/p>\n<p><strong>Cook the chicken: <\/strong>Heat up a wok over high heat until it smokes. Pour in 1 TBS of oil. Slide in the chicken. Remove it out as soon as it loses the pinkness (Do not overcook). Set aside.<\/p>\n<p><strong>Combine the dish: <\/strong>Pour the remaining \u00bd TBS of oil into the wok. First, stir-fry onion and garlic over high heat until fragrant.<\/p>\n<p>Add carrot and fry for 15 seconds or so. Then add snow peas and baby corn. Stir-fry for another 20 seconds.<\/p>\n<p>Put the chicken back into the wok, along with mushrooms and mung bean sprouts. Cook for 30 seconds.<\/p>\n<p>Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.<\/p>\n<p>As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Servings Adapted from Wei&#8217;s Red House Kitchen People from China might have no idea what chop suey is, but it\u2019s no doubt one of the most popular dishes in Chinese restaurants\/takeaways (takeout) outside China. Believed to be an invention by Chinese immigrants in the US, it\u2019s a quick stir-fry dish consisting of a protein ingredient, such as chicken, pork, beef, shrimp, egg, etc., a variety of vegetables and a soy sauce-based thick sauce. For the chicken 1chicken breast,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2021\/01\/06\/chicken-chop-suey-2\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":5673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[68,74,158,220],"class_list":["post-5672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-carrots","tag-chicken","tag-mushrooms","tag-snow-peas"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2021\/01\/ChopSueyRH.jpg?fit=624%2C390&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/5672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=5672"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/5672\/revisions"}],"predecessor-version":[{"id":5674,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/5672\/revisions\/5674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/5673"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=5672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=5672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=5672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}