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Chop Suey

🇵🇭 Philippines

Servings: 4 Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 1 large carrot, peeled and sliced on a bias, 1/4-inch thick
  • 1/2 broccoli, cut into florets
  • 1/2 cauliflower, cut into florets
  • 1/2 cabbage, cut into 1-inch strips
  • 1/2 red bell pepper, seeded and cut into strips
  • 1/2 bell pepper, seeded and cut into strips
  • 3 tablespoons canola oil
  • 1/4 pound chicken liver, cut into thin strips
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 pound chicken thigh fillets, cut into thin strips
  • 2 cups poaching liquid (reserved from parboiling vegetables)
  • 2 tablespoons oyster sauce
  • 5 pieces baby corn, halved crosswise
  • 6 hardboiled quail eggs, peeled
  • 1/4 cup water
  • 1 tablespoon corn starch
  • salt and pepper, to taste

Steps

  1. Prepare an ice water bath with 1/2 teaspoon salt per quart of water; set aside.
  2. Bring 3 cups of salted water to a boil in a saucepan.
  3. Blanch carrots for about 1 minute until half-done, then transfer to the ice bath.
  4. Blanch broccoli and cauliflower for 2-3 minutes until half-done, then transfer to the ice bath.
  5. Blanch cabbage for about 30 seconds until half-done, then transfer to the ice bath.
  6. Blanch peppers for about 30 seconds until half-done, then transfer to the ice bath.
  7. Reserve 2 cups of the poaching liquid used for blanching.
  8. Drain the vegetables once cooled in the ice bath.
  9. Heat 2 tablespoons of oil in a wok or wide skillet over medium heat.
  10. Fry chicken liver in a single layer until lightly browned but not fully cooked; remove and keep warm.
  11. Wipe out the pan, add remaining 1 tablespoon oil, and heat.
  12. Sauté onions and garlic until softened.
  13. Add chicken and cook, stirring, until it changes color.
  14. Combine reserved poaching liquid with oyster sauce, add to the pan, and bring to a boil. Cook 4-5 minutes, skimming off scum, until chicken is cooked through.
  15. Add the liver back to the pan and cook for 1-2 minutes.
  16. Add parboiled vegetables, baby corn, and quail eggs; stir gently and cook for 3-5 minutes.
  17. Dissolve corn starch in 1/4 cup cold water, add to the pan, and cook 1-2 minutes until sauce thickens.
  18. Season with salt and pepper to taste. Serve hot.

Source: www.kawalingpinoy.com