We serve very hot in a bowl accompanied with a good bowl of white rice. If you like bean sprouts (optional) we incorporate them with the sauce when we add it to the chicken.We cook about 10 minutes approximately, it depends a lot on the utensils you use.We give cane to the fire, it must be high so that it evaporates quickly and a dense sauce remains.We continue with the incorporation of sesame oil and soy sauce with garlic and ginger that we have reserved.Add the chopped chicken to the wok and cook over high heat 5 minutes.If we do it in batches with 4 minutes each one will be enough. If we cook the vegetables all together we will need 10 minutes.The final texture has to be rather hard, al dente. If we use them by boat we reserve them for last. If we use fresh bean sprouts we incorporate them with the rest of the vegetables.When the oil is very hot, add the vegetables and cook over high heat, stirring almost constantly to avoid burning.In a wok we put 4-5 tablespoons of sunflower oil.In a bowl mix the soy sauce with the ginger and garlic, cut into small pieces.We wash and cut the rest of the vegetables, the bell pepper, the carrot and the zucchini into sticks. Peel the onion and cut it into thick julienne.I hope you cheer up with this yummy recipe, you will tell me. Although it seems that the common denominator is bean sprouts, if possible to be fresh, and carrots and onions or chives. The type of vegetables to use can vary considerably from cook to cook. It is a combination of what a priori were leftover remains of different vegetables and meats.Įverything to prepare a dish that has become an emblem of Chinese cuisine outside its borders. The word chop suey is the pronunciation of what “mixed chunks” would mean in Cantonese. ![]() He did this by frying vegetables to which he added some type of meat and served with steamed rice. This forced by the lack of oriental ingredients, and wishing to create some “Chinese” dish that Westerners might like created this dish. Legend has it that it must have been some emigrant Chinese cook. ![]() It seems that everyone agrees that chop suey, as we know it, is a dish invented by Americans around 1800. If there is a remarkable dish in the classics of Chinese food in the West, after the fried rice, a spring roll or chicken with almonds, that’s the chop suey.
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