Chop suey with chicken and Chinese vegetables

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I was really keen to make some fun-guo dumplings this week for Chinese New Year.  When I finally got around to made the filling for the dumplings, I ran out of time to make the dough. We had this chop suey for dinner with some rice, it was really yummy.

Chop suey with chicken and Chinese vegetables

Recipe is as follow: Ingredients

Conversion :  1g = 1 milliliter;  250g = 9 ounce;

  • 250g chicken breast fillet, diced
  • 1 tbs dried shrimp, soaked in hot water for 10 minutes, drained
  • 1/2 onion, diced
  • 5 inches of leek (white part), diced
  • 50g bamboo shoot, diced
  • 50g water chestnut, diced
  • 30g preserved turnip, diced
  • 30g peanut, lightly browned (optional)
  • 30g Chinese mushroom, soaked in hot water for 20 minutes, remove stem, diced
  • 10g shallot (or scallion), white part only, diced
  • 1 tsp sugar
  • 1 tbs oyster sauce
  • 1 tsp sesame oil
  • 1 tsp five spice powder
  • a dash of Chinese wine
  • salt and pepper to taste
  • a few green shallot, to garnish
  • 2 tbs cooking oil
  • 2 tsp potato starch, mixed with 2 tbs water


Bring cooking oil to medium heat in a frying pan; add chicken, dried shrimp, onion, leek, Chinese mushroom, preserved turnip, white part of the shallot and sugar, pan fry until aromatic and the chicken is slightly brown; add five spice powder, oyster sauce, Chinese wine and sesame oil, toss to combine; add bamboo shoot,  water chestnut; stir fry until all ingredients are cooked (approximately another 3-5 minutes); add in potato starch mixture, stir to combine; remove from heat & transfer to a serving dish; garnish with green shallot (or scallion).





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