Chopsuey Ingredients:

 

• 1 cup chicken thigh fillets, cut into 1-inch cubes

• 1/2 cup chicken liver, cut into 1-inch cubes

• 1/2 broccoli, cut into florets

• 1/2 cauliflower, cut into florets

• 1/2 small red bell pepper, seeded and cut into strips

• 1/2 small bell pepper, seeded and cut into strips

• 1/4 small cabbage, cut into 1-inch thick strips

• 1 large carrot, peeled and sliced on a bias into 1/4-inch thick

• 4 to 5 pieces baby corn, halved crosswise

• 5 to 6 quail eggs, hard boiled and peeled

• 1 small onion, peeled and sliced

• 1 to 2 cloves garlic, peeled and minced

• 1 tablespoon oil

• 1 tablespoon oyster sauce

• 1-1/2 teaspoons corn starch

• water

• salt and pepper to taste

 

Chopsuey Cooking Instructions:

 

 

• Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.

• In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to ice bath and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid. Drain vegetables from the ice bath when they are cold.

• In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.

• In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is firm.

• Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.

• In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Serve hot.