Chicken Chop Suey

    1 hour 45 minutes

    Whole chickens steamed then simmered in stock with cabbage, onion, celery, carrot, green beans and bean sprouts. This Chinese inspired dish is great with rice.

    Australian Capital Territory, Australia
    1 person made this

    Serves: 6 

    • 2 (1 1/4kg) whole chickens
    • 2 tablespoons oil
    • 1 small green cabbage, shredded
    • 1 onion, diced
    • 1/2 small bunch celery, sliced
    • 250g carrots, sliced
    • 250g green beans, cut diagonally
    • salt, to taste
    • 1 (410g) tin bean sprouts
    • 2 tablespoons soy sauce
    • 2 tablespoons cornflower

    Preparation:25min  ›  Cook:1hour20min  ›  Ready in:1hour45min 

    1. Steam chicken until tender, cool, remove meat from bones then cut into large slices. Reserve the stock that the chickens were steamed in.
    2. Heat oil in a large saucepan then add the vegetables. Saute until just tender. Season with salt then add chicken pieces. Add reserved stock, to almost cover, then add the drained bean sprouts.
    3. Reheat gently, stir in the soy sauce. Add cornflour, blended with a little cold water. Stir until mixture boils and thickens.

    To prepare ahead

    Steam chickens, remove meat from bones. Prepare vegetables. Wrap in plastic food wrap then refrigerate until ready to make.

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