I incorporated these 3 sources of protein, alongside some quail eggs. This could range from chicken to pork to seafood like shrimp! But for this recipe that I’ve formulated, I decided to go with the best of these worlds. It is a vegetable dish that you mix with a meat or two or three of choice. While it has its roots in Chinese-American cuisine, Filipinos have so lovingly accepted Chop Suey into their cooking repertoire that it has since evolved into its own well-known Filipino recipe. And they usually serve this during gatherings wherein a tasty Chinese stew would be appreciated. It now makes for a greatly popular home-cooked meal to share with the family. The dish has traveled all around the world, and landed in the Philippines with a massive bang. And while the story still applies with regards to the etymology of the food, most people say that what likely happened is that the early Chinese immigrants, prior to leaving China, came up with this dish by putting together their own leftovers.Įither way, it has come a long way since then. Chop Suey actually comes from the Cantonese phrase tsap seui. This is because most of the earlier Chinese immigrants had come from this place.įunnily enough, most say that the origin story involving one tired owner and a group of famished laborers to be purely legend. While its exact origin is still under debate, some have claimed that it came from Taishan, Guangdong. But what actually happened is that after a great number of Chinese immigrants went to America, they brought with them the famed dish. It was said that Chop Suey was actually initially seen in America. But legend has it that it was not even born in China like Hopia, which shockingly has its origins in Japan. There are a great many stories swirling around about the origins of this famed dish. And if these efforts work out, we end up with something along the lines of the greatly endeared Chop Suey.
But shockingly enough, some of the most famous dishes arose from mere accidents or efforts to whip out a meal that won’t taste half bad. And this hopefully creates a dish dancing with flavors on your tongue. Serve immediately.Essentially, all recipes seem to be but a thoughtful intermingling of various ingredients. Spoon out onto a serving plate and garnish with more spring onions. Toss in the egg noodles, bean sprouts and spring onions. Add the cornstarch slurry to thicken the sauce.Īdd the chicken back into the wok. Pour hot stock, soy sauce and sesame oil into the wok, and bring to a boil. Add water to help create some steam to cook the leaves. Spoon out the chicken.Īdd another tablespoon of rapeseed oil, the shiitake mushrooms and Chinese leaf, and cook, stirring for 1 minute. Cook for another 2 minutes until the chicken is cooked through. Season with Shaoxing rice wine and deglaze the wok. Wok-fry the chicken for 2 minutes until it starts to caramelize and starts to turn opaque. Add the garlic, ginger and chile, and stir-fry for a few seconds, then add the chicken. Heat a wok over high heat until smoking and add 1 tablespoon of rapeseed oil. In a bowl, add the chicken and marinade with salt, ground white pepper, oyster sauce and cornstarch.
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