How to make Chop Suey 🇼🇸

CHICKEN CHOP SUEY (feeds 8)

Marinade:
¼ C soy sauce
2 tbsp oyster sauce
½ Cap of Chinese cooking wine
½ tbsp sesame oil


21 g ginger
6 cloves garlic
2 small onions (or 1 large)
1kg chicken breast
⅓ C light soy
¾ C dark soy
½ C water
2 tbsp oyster sauce

-Cut chicken breast into bite sized pieces & put into a bowl
-Add cooking wine, oyster sauce, soy sauce & sesame oil to chicken and allow to marinade for 15 mins while you continue steps below
-Finely chop garlic and ginger
-Dice onion
-In a large pot add 2 tbsp cooking oil and turn on high
-In batches fry the chicken to sear (get colour on outside, it doesn’t need to cook thru)
-Set meat aside, turn heat down to medium low and in the same pot add and a few tbsp of water to deglaze the pot (get sticky stuff loose off the bottom) while you prep noodles in next step
-In a large heat proof bowl add 1.5 litres of boiling water. Add vermicelli and allow to sit in water for a few minutes
-Add onion to pot and cook few mins before adding ginger and garlic and frying for another minute or 2 (be careful not to burn garlic)
-Add the chicken back to the pot and simmer for abt 5 minutes to cook chicken thru on a med low heat
-Add half the vermicelli to the pot and stir thoroughly to distribute meat around evenly
-Add remaining vermicelli followed by the light soy which is for flavour, stir this thru before adding the dark soy ¼ C at a time. If the colour and flavour is good before adding all of the dark soy, do not add full amount. The flavour varies between brands of soy sauce to be careful to adjust according to taste. Over mixing the chop suey can result in a mushy texture so stir carefully
-Add water & the additional oyster sauce and cook for 3-5 mins on a low heat covered
-Serve on rice

#Samoa #Samoanfood #Chopsey #Sapasui