How To Cook Chop Suey With Chicken Livers

Chop Suey

Chop Suey is a vegetable dish of Chinese origin, this dish is found in menus of most Chinese restaurants. Filipinos have adopted this delicious vegetable medley into their own collection of special celebration foods. 

Different vegetables known as Baguio vegetables are chosen as to their availability and those vegetables that are not seasonal are just omitted just to have this exciting stir fry on the table. 

Some favorite meats and seafoods are added to this colorful dish just to ensure everything you want in this special dish is included. 

Seasonings of Chinese origin are added, too, to ensure that it tastes like the ones found in the restaurants. 

The final dish may be thickened with cornstarch slurry and sprinkled with sesame oil to give it the final Chinese taste touch.

Here is one of my versions of my Chop Suey, with chicken livers.

Baguio Vegetables for Chop Suey

Ingredients:

1/4 cup cooking oil
1 teaspoon chopped garlic
1/4 kilo chicken meat, sliced thinly
1 kilo chicken liver, cleaned
150 grams fresh shrimps meat, cleaned
dash of salt
dash of black pepper
1 Tablespoon oyster sauce
2 Tablespoons soy sauce
1 1/4 cups water, or shrimp broth or chicken broth
1 teaspoon chicken powder
1 cup cauliflower
1 cup broccoli
1 cup carrot florets
1 cup chicharo, sweet peas
1 cup sweet peppers, red and green

2 teaspoons cornstarch mixed with 1/4 cup water, slurry
1 teaspoon Sesame oil

Procedure:

• Heat 2 Tablespoons cooking oil in a wok or frying pan.
• Saute in hot oil garlic and onions. To this add the shrimps and saute until pink, remove just the shrimps from the pan and set aside.
• In the same pan add more oil to saute the chicken meat, cook for 3 minutes. 
• Add the chicken liver and cook for 3 minutes.
• Add oyster sauce, soy sauce, and pour the water or broth made from shrimp heads or a combination of water and chicken powder. Allow the mixture to boil.
• When boiling start adding the vegetables in this order, cauliflower, broccoli, carrots, chicharo, cabbage, and bell peppers. Continue to cook and simmer the vegetables until all the vegetables are cooked and done. Season with freshly ground black pepper. Taste for seasonings and adjust.
• Thicken the sauce with cornstarch slurry, mixing well to cook evenly until everything is thickened and done. Remove from  fire. 
• Sprinkle with sesame oil.
• Serve warm. Share and Enjoy! 

Chop Suey with Chicken Livers

A Serving of Chop Suey with Chicken Livers