![]() ![]() I’ve make Chop Suey with ingredients that are commonly used by Chinese restaurants – Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken. Velveting is optional if using chicken thighs because it’s a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is. It’s the easiest and least effort for home cooking – and 100% effect. There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used). Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.īest substitutes for Chinese Cooking Wine – Mirin or dry sherry.īest non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce. If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing: Secret 1 – Chinese Cooking WineĬhinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. How to make a Chop Suey that’s REALLY restaurant quality Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles. This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!Ĭhop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Cauliflower rice is an excellent alternative to regular rice if you want something healthier.Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry. ![]() I recommend cooking the rice in a rice cooker and not a slow cooker. For example, udon noodle, rice noodle, or even soba noodle will be a good choice.Īnother side dish that is super easy to make is steamed rice. Most types of noodles will work very nicely with the flavors of this dish. ![]() Noodles work great with this recipe, so I highly recommend giving them a try. Any leftovers should last in the fridge for about three days or in the freezer for three months. This dish’s leftovers are well worth keeping as they make for a deliciously easy lunch or dinner. It is very similar to this recipe but heavily focuses on beef’s strong flavors rather than chicken. If you prefer the flavors of beef, be sure to check out our beef and broccoli recipe. I do highly recommend that you serve this dish with a side of steamed rice or something similar. This delicious dish should easily feed four people but can be doubled or tripled to feed more. It is a delicious slow cooker dish that will easily impress the family. The chicken will be deliciously tender, and the broccoli should still have a bit of crunch. When you take a bite of this dish, you will be greeted with strong flavors from the oyster sauce, soy sauce, and brown sugar. ![]()
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