![]() It brought back warm memories of my mother in the kitchen always making us feel loved with her cooking. I was not surprised, it is still just as delicious as it was when my mother cooked it for me in the 60's. This past weekend I was buying round steak, and the memories started flooding in how yummy this recipe is.Īs soon as I got home, my husband began to unload the groceries from the car, and I began to prepare the Chinese Style Chop Suey. I think back then as it is today, it was one of the less expensive cuts of steak that was available to buy. I remember my mother would make this when the round steak was on sale at the grocery store. The Soy Sauce we used with it was probably the only authentic taste I really experienced. The closest Chinese restaurant was 150 miles away. I remember it was the first time I knew anything about what Chinese food might taste like, not that this is an authentic Chinese dish, but for me, back in the 60's it was as close as I was going to get to authentic Chinese food. It will remind you of takeout at your favorite restaurant! Tender chicken, celery, and bean sprouts combine in this delicious dish.This is a recipe that my mother used to make me when I was a young girl. This dish goes by many names but the most common are chicken subgum chow mein or chicken chop suey. Whatever you call it a version of this is a staple at many Chinese restaurants across the country. It is loaded with crunchy vegetables and tender chicken held together in a slightly thickened sauce that is served over crunchy noodles or cooked rice. Yum!Ĭhicken chop suey is easy to make at home and is ready in about half an hour. Let’s get started! Ingredients for Chicken Chop SueyĬhicken – I prefer chicken thighs in this recipe because they stay tender and add a lot of flavor to the dish. Chicken breasts will also work well.Ĭelery – You will need a whole bunch of celery. Add bell pepper mixture in a bowl and in boiling water add bouillon cubes. Add green bell pepper, onion, celery, and carrot in the skillet. After the Chicken Cooks remove the Chicken from skillet. It sounds like a lot but it is the foundation of the dish. In a large skillet heat oil over the medium heat and add chicken in it cook, until it will turn golden for 5 to 7 minutes. Onion – A white onion or yellow onion is best (not red or purple) so it does not change the color of the sauce.īean sprouts – Fresh or canned bean sprouts are okay to use here. Today I am using canned because the fresh bean sprouts at the store did not look very fresh ? Use whatever you prefer! Fresh bean sprouts usually stay a little crunchier so that is what I usually use. Soy sauce – This helps to flavor the sauce. I use regular soy sauce here.Ĭornstarch – This is used to thicken the sauce. You can use more or less depending on how thick you want the sauce to be.Īlso needed: salt, sugar, water, and cooking oil. How to Make Chicken Chop Suey Step 1: Prepare the ingredientsĬhicken chop suey cooks pretty quickly so you want to have all of your ingredients ready to go. ![]() #Chicken chop suey recipe with canned vegetables how to# Start by washing and chopping all of the vegetables and cutting up the chicken. Stir the 1/3 cup water, cornstarch, soy sauce, and sugar together in a small bowl or liquid measuring cup. It’s time to start cooking! Add a little oil to a hot pan and add the chicken and chopped onion. Step 4: Stir in the celery, water, and saltĬook it until the chicken is done and the onion is tender. Stir in the celery, 1 cup water, and salt and bring to a boil. Cover, reduce heat, and simmer for a few minutes or until celery is crisp-tender. Watch the celery carefully here because it goes from perfect to overcooked rather quickly. If you are using canned bean sprouts, simply stir them in and proceed directly to the next step. If you are using fresh bean sprouts stir them in and cover then pan. #Chicken chop suey recipe with canned vegetables how to#Ĭook for 1-2 minutes or until they soften up a bit before proceeding.
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