Uncooked poultry carries harmful bacteria like salmonella and E. If you can see any pink inside the meat, it’s not done and needs to cook more. At this point, the chicken should be cooked through, but you should always check. Pour the chicken marinade into the wok and heat until the mixture starts to boil. Part of the appeal of chop suey is its simplicity and relative cleanliness, from which a soupy consistency would detract This helps to thicken the otherwise-runny sauce, so it doesn’t turn into soup. Put your cornstarch into the chicken marinade mixture. This provides the same amount of cooking for the smaller, thinner slices, so they’re at the same level of doneness as the larger pieces. Next, you'll add smaller vegetables like the green onions, bean sprouts, and carrots and allow them to cook for one minute. These vegetables are the thickest and take longest to cook. Pay close attention and carefully poke at the vegetables with tongs or something similar to make sure they’re firm to the touch. Next, drop your onions and peppers into the wok, stirring them frequently and turning them, so they cook evenly throughout. Once the pan or wok is hot enough, pour in the oil and let it get warm.
If you can’t get an exact temperature, put the stove on high. Heat your wok to about 400 degrees, the optimal temperature for doing any kind of stir fry dish because it’s hot enough to cook vegetables quickly without making them mushy. Allow the chicken to marinate for about 20 minutes.
We like to add a little sweetness to our dish to offset the saltiness of the soy sauce and other ingredients. Mix for one more time before turning off the heat.Place your chicken in a bowl, pour the mirin, soy sauce, and brown sugar over it, and stir well. Give a quick stir for less than 10 seconds before adding the cooked quail egg. Let it cook for additional 30 seconds and then add the cornstarch water mixture. Add the cabbage and sesame oil and then stir to mix. Next, add the carrots, and let it simmer for another 3 minutes or till it becomes soft. Lower the heat to let it simmer for 2 minutes or until the vegetables look cooked. Once it started to boil, add the cut floret cauliflower, broccoli, and bell pepper. Next, add the chopped boneless chicken breast and have it sautéed till the chicken is cooked.Īfter that, I add the soy sauce and oyster sauce and then 1 cup of water. Once the oil is hot, add the chopped onion and garlic and give a stir. The step to cook this delicious Filipino chop suey is easy and straight forward.įirstly, I add three tablespoons of vegetable oil to the large pan. In addition to that, I like to eat and serve along with my Beef Bistek Tagalog and Pancit Sotanghon Guisado Noodle. To me, I like to serve this with my Shanghai fried rice which is Chinese style fried rice. It may seem too much, but this is normal in our Philippine culture.įor example, with this vegetable recipe, we eat it either with white rice or fried rice. You will notice we put different dishes such as rice, meat, vegetables and noodle on one plate.
In the Philippines, when we cook Filipino food, we usually eat with other side dishes or choice of food. This will prevent making your dish watery or soupy. In addition to that, I add the cornstarch-water mixture to make the sauce thick. The soy sauce, oyster sauce, and sesame oil add savoriness, sweetness, and nuttiness to the dish. OTHER INGREDIENTS: In addition to vegetables, the sauces are important to make the chop suey flavorful and savory. The quail egg makes this stir-fried vegetable dish tasty, and chicken breast is much healthier than other types of meats. MEAT: In the Philippines, we include meats in our chopsuey, which I add chopped chicken breast and quail egg.
You can add other green vegetables of your choice, but to me, this is more than enough. VEGETABLES: In this recipe, I only use 5 kinds of vegetables- Cabbage, Broccoli, Cauliflower, Bell Pepper, and Carrot.