Chicken Chop Suey With Fresh Ginger Root

Chicken Chop Suey
LauriPatterson/Getty Images
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Ratings (7)

This recipe for chicken chop suey comes from cookbook author Deh-ta Hsiung, who writes that it is "the classical 'Chicken Chop Suey' dish that heralded Chinese food to the western world at the end of the nineteenth century..." - it is rather amazing to think that one of the world's greatest cuisines should have been represented by a dish that did not even originate in China itself, but thousands of miles away in San Francisco, USA!

What You'll Need

  • 4 to 6 ounces chicken (thinly shredded)
  • 1 teaspoon salt
  • 1/4 egg white
  • 1 tablespoon cornstarch paste (1 part cornflour with 1.2 parts cold water)
  • 1/2 pint oil (seasoned, see below)
  • Optional: 1/2 teaspoon garlic
  • 1 tablespoon ginger (fresh, thinly shredded)
  • 3 to 4 spring onions (thinly shredded)
  • 4 to 6 ounces bean sprouts
  • 1 small green pepper (cored and seeded, thinly shredded)
  • 1/2 teaspoon caster sugar
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon rice wine (Chinese)
  • 2 tablespoons stock (chicken or vegetable)
  • Optional: 1 pinch MSG
  • 4 drops sesame oil

How to Make It

  1. Mix the chicken shreds with a pinch of the salt, the egg white, and about 1 teaspoon cornflour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them. 
  2. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and the sugar, blend well.
  3. Add the chicken with the soy sauce and rice wine, stir-fry for another minute. Add the stock and MSG, if using.
  1. Thicken the gravy with the remaining corn-flour paste, garnish with the sesame oil, and serve hot.

How to Season Vegetable Oil

  1. Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat.
  2. Add 2 to 3 small pieces of ginger root. In a few minutes, the ginger pieces should rise to the surface. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces.
  3. Store the seasoned oil in a container.

 

Reprinted with permission from "Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home," by Deh-Ta Hsiung. Published by Elliot Right Way Books