{"id":18676,"date":"2020-01-01T08:34:24","date_gmt":"2020-01-01T08:34:24","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/how-to-make-chicken-chop-suey\/"},"modified":"2020-01-01T08:34:24","modified_gmt":"2020-01-01T08:34:24","slug":"how-to-make-chicken-chop-suey","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/mm\/how-to-make-chicken-chop-suey\/","title":{"rendered":"How to make Chicken Chop Suey"},"content":{"rendered":"<\/p>\n<p>  \tThis recipe for chicken chop suey comes from cookbook author Deh-ta Hsiung, who writes that it is &quot;the classical &#39;Chicken Chop Suey&#39; dish that heralded Chinese food to the western world at the end of the nineteenth century&#8230;&quot; &#8211; it is rather amazing to think that one of the world&#39;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!&quot;<\/p>\n<p>  \tChicken Chop Suey serves 4<\/p>\n<p>  \tMore Chinese Recipes<\/p>\n<p>  \t<strong>Ingredients:<\/strong><\/p>\n<p>  \t4 &#8211; 6 ounces (115 &#8211; 175 grams) chicken meat, thinly shredded<br \/>  \t1 teaspoon salt<br \/>  \t1\/4 egg white<br \/>  \t1 tablespoon thick cornflour\/cornstarch paste &#8211; (1 part cornflour with 1.2 parts cold water)<br \/>  \tabout 1\/2 pint (300 ml) seasoned oil (see below)<br \/>  \t1\/2 teaspoon finely chopped garlic (optional)<br \/>  \t1 tablespoon thinly shredded fresh ginger root<br \/>  \t3 &#8211; 4 spring onions, thinly shredded<br \/>  \t4 &#8211; 6 ounces (115 &#8211; 175 grams) bean sprouts<br \/>  \t1 small green pepper, cored and seeded, thinly shredded<br \/>  \t1\/2 teaspoon caster (superfine) sugar<br \/>  \t1 tablespoon light soy sauce<br \/>  \t1\/2 tablespoon Chinese rice wine<br \/>  \t2 tablespoons stock<br \/>  \tpinch of MSG (optional)<br \/>  \ta few drops sesame oil<\/p>\n<p>  \t<strong>Preparation:<br \/>  \t<\/strong><\/p>\n<p>  \tMix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour\/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them.<\/p>\n<p>  \tPour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and the sugar, blend well, then add the chicken with the soy sauce and rice wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.<\/p>\n<p>  \t*How to season vegetable oil Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 &#8211; 3 small pieces of ginger root. In a few minutes, the ginger pieces should rise to the surface. 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. Then store the seasoned oil in a container.&nbsp;<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-3175913859\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This recipe for chicken chop suey comes from cookbook author Deh-ta Hsiung, who writes that it is &quot;the classical &#39;Chicken Chop Suey&#39; dish that heralded Chinese food to the western world at the end of the nineteenth century&#8230;&quot; &#8211; it is rather amazing to think that one of the world&#39;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!&quot;<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18676","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":187,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts\/18676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/comments?post=18676"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts\/18676\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/media?parent=18676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/categories?post=18676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/tags?post=18676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}