Chicken Chop Suey Made Easy with Cabbage
Let me share with you what I’ve discovered about this popular dish.
There were several accounts written about the creation of the Chop Suey dish and its origin.
Many historians with different findings argue with each other over when and where it all started.
Unverified legends have also said that the first recipe of Chop Suey was created out of necessity, while others were to avoid being embarrassed or probably getting beaten. (Yes, stories like these have existed.)
One thing these narratives agreed upon is that the dish was cooked using scraps of leftovers. If that’s the case, history might have witnessed the creation of the very first Pagpag recipe!
Tall tales. They have aged in time. But sure enough, they are fascinating!
Whatever it might be, true or not, we don’t prepare our Chicken Chop Suey that way.
What is in our Chicken Chop Suey with Cabbage Recipe
As the title implies, it has chicken and cabbage ingredients. 😅
We also use chicken liver to enhance the taste.
In the absence of an actual shrimp, we use a shrimp broth cube to add more flavour.
We also use cornstarch as a thickening agent for its sauce.
Although there is no standardization of ingredients for this or any other versions we cook, we have established some essentials when preparing the recipe.
Aside from always having eggs, some vegetables that have become staples on all of our Chop Suey versions are cauliflower, Carrot and bell pepper.
As for other ingredients, we can add, replace or remove other veggies and foodstuff from the mix.
Chinese cabbage can replace our regular cabbage.
Replace the hard-boiled eggs with those of quail eggs.
We can add a chopped stalk of celery and some broccoli flowerets in the mix.
But, keep in mind that adding more ingredients means adding and adjusting its seasonings as well.
Kitchen Tools Needed
- Cooking pot with cover
- Cooking spoon and spatula
- Measuring spoons and cup
- Chopping board and knife
- Your trusted stove
Let's make ourselves a delicious and nutritious dish called the Chop Suey cooked with Chicken, Cabbage and other essential ingredients.
- 100 g Chicken Breast (Sliced to bite-sized chunks)
- 100 g Chicken Liver (Sliced.)
- 250 g Cabbage (Quartered.)
- 200 g Cauliflower (Slice into bite-sized flowerets.)
- 1 Medium-sized Carrot (Sliced. It is about two hundred and fifty grams.)
- 1 Medium-sized Chayote (Sayote) (Sliced. it is about two hundred grams.)
- 2 Small to medium-sized Bell Peppers (Sliced to strips. It is about seventy grams. Red or green, or a combination of both, is acceptable. But colour doesn’t matter, as long as you have it.)
- 5 Baby Corns AKA Young Corns (Slice each baby corn in half. It is usually sold in convenient packages for about 65 to 70 grams each from local markets. A pack of it is enough for our recipe of five servings.)
- 20 g Fresh Garlic (Minced. Twenty grams of it is around 6 to 7 cloves.)
- 65 g Red Onion (Chopped.)
- 4 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Cornstarch
- 2 cup Water
- 5 g Shrimp Broth Cube
- 1 tbsp Canola Oil
- 1/4 tsp Ground Black Pepper (Add more according to your taste.)
- 1 tsp Iodized Salt (Add more according to your preference.)
- 5 Hard-boiled eggs (Shell peeled off.)
- Sauteing from Aromatics to Chicken Liver
- Heat the pot with a tablespoon of oil.
- Saute garlic to a golden brown. Then add the onion and stir until it becomes translucent.
- Add the chicken breast and stir for a bit. Cover the pot and simmer for 1 to 2 minutes, then remix the ingredients for another 1 to 2 minutes.
- Add the chicken liver and do the same as you did with the chicken breast.
- Adding the Liquids, Flavorings and Spice for our Recipe
- Put the shrimp broth cube into the pot and stir until it melts.
- Add a cup of water and let it boil by adjusting the stove’s flame to high.
- When it is about to reach its boiling point (around 1 to 2 minutes), set the flame to medium again and simmer for 5 minutes.
- Let’s add the oyster sauce, soy sauce, salt, and ground black pepper, then stir to distribute the ingredients.
- Adding the Other Ingredients for our Chicken Chop Suey Recipe
- We'll add the cauliflower, cabbage and baby corn first, then mix them with the previous ingredients.
- Let's add the rest of the vegetables and mix them for a bit. Cover the pot and simmer for about 6 minutes.
- Dissolve a tablespoon of cornstarch in a cup of water.
- When the 6 minutes of simmering is up, pour the solution we made into the pot. Mix everything well.
- Cover for a minute or two, then once again, mix all the ingredients. (I know, sometimes it's tiring, but what we're doing here is necessary)
- For the last time, simmer for 3 minutes. Then add the boiled eggs.
- Our Chicken Chop Suey Recipe is now ready.
Servings 5
- Amount Per Serving
- Calories 227kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 2.2g12%
- Cholesterol 292mg98%
- Sodium 614mg26%
- Potassium 568mg17%
- Total Carbohydrate 17.7g6%
- Dietary Fiber 4.4g18%
- Sugars 6.3g
- Protein 19.3g39%
- Calcium 6 mg
- Iron 26 mg
- Vitamin D 77 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Urban legends might have tainted the Chop Suey recipes' history, like the Chicken variant with Cabbage.
But now we know the reality and the proper way to cook it.
Enjoy!
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