Chicken Chop Suey with Fresh Ginger Root

Chicken Chop Suey
LauriPatterson/Getty Images
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: serves 4
Ratings (7)

This recipe for chicken chop suey comes from cookbook author Deh-ta Hsiung, who writes that it is "the classical 'Chicken Chop Suey' dish that heralded Chinese food to the western world at the end of the nineteenth century..." - it is rather amazing to think that one of the world'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!"

More Chop Suey Recipes
Pork Chop Suey
Chop Suey With Quail Eggs

What You'll Need

  • 4 to 6 ounces chicken (thinly shredded)
  • 1 teaspoon salt
  • 1/4 egg white
  • 1 tablespoon cornstarch paste (1 part cornflour with 1.2 parts cold water)
  • 1/2 pint oil (seasoned, see below) 
  • Optional: 1/2 teaspoon garlic
  • 1 tablespoon ginger (fresh, thinly shredded)
  • 3 to 4 spring onions (thinly shredded)
  • 4 to 6 ounces bean sprouts
  • 1 small green pepper (cored and seeded, thinly shredded)
  • 1/2 teaspoon caster sugar
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon rice wine (Chinese)
  • 2 tablespoons stock
  • Optional: 1 pinch MSG
  • 4 drops sesame oil

How to Make It

1. Mix 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. 

2. Pour 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.

3. *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 - 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.

Reprinted with permission from "Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home," by Deh-Ta Hsiung. Published by Elliot Right Way Books