Chicken Chop Suey
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Chicken Chop Suey

Why get take out when you can make it yourself?

TheHungryNewf

Ingredients

4-serving
  1. 1 tablespoon sesame seed
  2. 1.5 teaspoons corn starch
  3. 1 tablespoon sherry dry
  4. 8 wonton wrappers
  5. 0.25 teaspoon salt
  6. 1 onion , diced
  7. 2 scallion , thinly sliced
  8. , 3 cloves garlic sliced
  9. 4 cups napa cabbage , cored , thinly sliced
  10. 0.75 cups celery , thinly slice
  11. 225 grams bamboo shoots julienned , drained
  12. 1 pkg bean sprouts
  13. 1 teaspoon sugar
  14. 1 cup chicken stock
  15. 1.5 tablespoons soy sauce
  16. 3 tablespoons black bean sauce
  17. 2 teaspoons sesame oil
  18. 3 chicken breast , boneless , skinless . sliced
  19. 4 cups jasmine rice cooked

Method

45 mins
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    Preheat oven to 375℉

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    Toast sedans seeds in a dry skillet, stirring frequently, until lightly browned. Set aside.

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    Dissolve corn starch in sherry. Set aside.

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    Lightly oil a baking sheet and wonton wrappers. Lightly season with salt. Bake until golden and crisp, about 8-10 minutes. Transfer to a cooling rack.

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    Preheat a wok or heavy skillet over high heat. Add a small amount of peanut or canola oil. When the oil shimmers Add chicken. Cook for 2-3 minutes, stirring often. Add black bean sauce and continue to cook, stirring, until chicken is done. About 8 minutes. Transfer to a bowl and set aside.

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    Add celery, cabbage, garlic, onions, scallions and bamboo shoots to wok. Add more oil as necessary to prevent sticking. Stir fry for 3-4 minutes, or until cabbage wilts.

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    Add sugar, 3/4 of the chicken stock, soy sauce and sesame oil. Stir fry for another 3 minutes.

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    Add bean sprouts, cooked chicken, and starch slurry. Stir fry for 2 minutes. Use remaining stock to thin it out as needed.

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    Serve over rice, sprinkle with sesame seeds and garnish with crushed wonton wrappers.

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