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.

Five-spice chop suey with chicken & Chinese vegetables (Chinese mushrooms, preserved radish, onion, leek, bamboo shoot)

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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