Chicken Chop Suey With Fresh Ginger Root

Chicken chop suey recipe

​The Spruce

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
1721 Calories
183g Fat
10g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1721
% Daily Value*
Total Fat 183g 235%
Saturated Fat 16g 79%
Cholesterol 49mg 16%
Sodium 851mg 37%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 14g
Vitamin C 30mg 148%
Calcium 34mg 3%
Iron 1mg 8%
Potassium 310mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


For the Seasoned Vegetable Oil:

  • 2 cups vegetable oil

  • 2 to 3 small pieces fresh ginger root

For the Chop Suey:

  • 4 to 6 ounces thinly sliced chicken

  • 1 teaspoon salt

  • 1/4 large egg white

  • 1 tablespoon cornstarch paste (1 part cornstarch with 1 part cold water)

  • 1 cup vegetable oil

  • 4 drops sesame oil

  • 1/2 teaspoon granulated garlic, optional

  • 1 tablespoon julienned fresh ginger

  • 3 to 4 medium spring onions, thinly sliced

  • 4 to 6 ounces bean sprouts

  • 1 small green bell pepper, thinly sliced

  • 1/2 teaspoon caster sugar

  • 1 tablespoon light soy sauce

  • 1/2 tablespoon rice wine

  • 2 tablespoons chicken stock

  • 1 pinch MSG, optional

Steps to Make It

Make the Seasoned Vegetable Oil

  1. Gather the ingredients.

    Ingredients for sauce
    ​The Spruce
  2. Pour about 1 pint vegetable oil into a preheated wok or saucepan over a high heat.

    Put vegetable oil in walk
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  3. Add 2 to 3 small pieces of ginger root.

    Add ginger
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  4. In a few minutes, the ginger pieces should rise to the surface.

    Add ginger
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  5. 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.

    Cook ginger
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  6. Store the seasoned oil in a container.

Make the Chop Suey

  1. Gather the ingredients.

    Ingredients for chicken chop suey recipe
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  2. Mix the shredded chicken with a pinch of the salt, the egg white, and about 1 teaspoon cornflour/cornstarch paste.

    Mix shredded chicken
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  3. Blanch them in warm oil and stir to separate.

    Blanch them
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  4. Then remove and drain them. 

    Chicken on paper towels
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  5. Pour off the excess oil, leaving about 2 tablespoons in the wok.

    Pour off excess oil
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  6. Add the ginger, spring onions, bean sprouts, and green pepper, and stir-fry for about 1 minute.

    Add onions
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  7. Mix in the salt and the sugar, and blend well.

    Mix in salt and sugar
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  8. Place the chicken back in, along with the soy sauce and rice wine, and stir-fry for another minute.

    Put chicken back in
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  9. Then add the stock and MSG, if using.

    Add soy sauce
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  10. Thicken the gravy with the remaining corn-flour paste.

    Thicken it
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  11. Garnish with the sesame oil, and serve hot.

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

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