American Chop Suey

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Sep. 16, 2011


Chicken 1 Medium
Garlic flakes 4
Ginger 1 Inch
Pepper To Taste
Salt To Taste
Onion 1
Spring onions 4
Carrot 150 Gram
Celery stalks 3
Green cabbage 1/4 Kilogram (Tender)
Mushrooms 2
Bamboo shoots 2
Ajinomoto 1/4 Teaspoon
Stock/Water 1 1/2 Cup (24 tbs)
Sauce 2 Teaspoon
Thick tomato puree 2 Tablespoon
Cornflour 4 Teaspoon
Sugar 2 Teaspoon
Sesame oil 1/2 Teaspoon
Noodles 1/4 Cup (4 tbs) (Handful)
Egg 1
Oil 2 Cup (32 tbs) (To Fry)


Slice chicken meat into strips and marinate in chopped garlic, ginger and seasoning for an hour.

Saute in 2 tbs of oil or butter and cook in a closed vessel with little water, till tender.

Cut onion and spring onion into wedges, cut other vegetables into strips.

Stir fry at high heat for 3 mins., do not brown.

Sprinkle ajinomoto and add warm stock, soya sauce and salt and bring to a boil.

Mix in tomato puree, cornflour and sugar and cook for 5 mins., until quite thick.

Add chicken and sesame oil and cook a few minutes.

Break noodle strips into half and cook in boiling salt water.

Strain and dry out well.

Heat enough oil in a frying pan and fry batches of noodle until crisp and light brown.

Drain on paper.

To serve place chicken and vegetables in a shallow dish, cover with noodles and top with a fried egg.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4