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

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:
  • 1 pint vegetable oil
  • 2 to 3 small pieces ginger root
  • For the Chop Suey:
  • 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 seasoned vegetable oil
  • 4 drops sesame oil
  • Optional: 1/2 teaspoon garlic
  • 1 tablespoon fresh ginger (thinly shredded)
  • 3 to 4 spring onions (thinly shredded)
  • 4 to 6 ounces bean sprouts
  • 1 small green pepper (cored, seeded, and 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

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 pre-heated 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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