In the past, Chop Suey is made from leftovers after a big feast. However, nowadays many people will stew fresh pot of chicken and make fresh roast pork to cook them with freshly bought vegetables to make Chop Suey. The sweet, sour and salty taste of Chop Suey can really whet one's appetite and due to its taste it has become a favourite dish amongst many people.
Chop Suey is a versatile dish. We can add whatever vegetable (besides the green mustard) or ingredients (for e.g. dried oyster, different types of mushrooms besides the Shiitake mushroom and even canned baked beans) into it.
Ingredients:
- 2 kg mustard green
- 1 carrot
- 8 pc Shiitake mushrooms
- 20 dried chilies
- 1 big onion
- 5 cloves garlic
- 500 g chicken
- 5 pc assam keping
- Cooking oil
- Seasonings - light and dark soy sauce, salt, pepper and sesame oil.
Note:
Method:
- Chop Suey tastes good if some roast pork and stewed pork ribs are added to it.
- In addition to mustard green you may add napa cabbage and young corn.
- In addition to Shiitake mushroom you can also add button and enoki mushrooms.
Method:
- Wash, cut (into big pieces) and boil them. Note that this can be done 1 day in advance as this task is time-consuming given that lots of soil and worms can be found in the mustard green. (If adding napa cabbage, wash and cut it into 2-inch length. However, it need not be pre-boiled.)
- Peel and cut the carrot into wedges.
- Soak and cut the Shiitake mushroom. (If using button and enoki mushrooms, wash and cut the button mushroom into two. Wash and cut off the roots of the enoki mushrooms.)
- Soak the dried chilies.
- Wash and cut the onion into wedges.
- Chop the garlic.
- Heat up pot with cooking oil and sesame oil in a big pot.
- Saute the garlic till fragrant.
- Add the Shiitake mushroom. Saute till fragrant.
- Add the chicken. Fry till half-cooked.
- Season with light and dark soy sauce, pepper and salt.
- Add 3 litres of water.
- Stew the chicken. (If you are using roasted pork or stewed pork ribs, add in now.)
- Add the onion (for sweetness) and carrots into the stew.
- Add the dried chilies and assam keping.
- Once the chicken is cooked and soft, add the mustard green (and also napa cabbage), sweet corn (if you are using them) and button and enoki mushrooms.
- Add more seasonings (according to taste) once all the vegetables and mushrooms have been added.
- Add more water, if required.
- Let the Chop Suey boil for about 15 minutes.
- Turn off the fire and let the Chop Suey sit for about half an hour before serving it. (It would be even better if it is longer.)