Chicken Chop Suey

Chicken.delights's picture

Jan. 10, 2012


Chicken 3 Pound (1 whole)
Onions 4
Carrots 2
Herbs 1 Bunch (100 gm)
Peppercorns 8
Rice 8 Ounce
Celery stalks 4
Mushrooms 8
Lemon juice To Taste
Bean sprouts 1 Can (10 oz)
Soy sauce 2 Tablespoon
Cornflour 1 Tablespoon



1) Boil chicken with 2 onions, carrots, herbs and peppercorns until tender.

2) Let it cool in water.

3) When chicken is cool, remove skin and bones, and boil up stock with these and a chicken bouillon cube to make a well flavoured stock.

4) Boil rice in usual way, drain well and keep warm in oven.

5) Cut chicken into large chunks and keep aside.

6) Slice 2 onions and celer.

7) Slice mushrooms.


8) Put onion and celery to cook in a little of the stock until just tender, 8-10 minutes.

9) In little stock and lemon juice, cook mushrooms for 3-4 minutes; and add to chicken.

10) Mix chicken with drained vegetables, add drained bean sprouts, soy sauce, seasoning and 1/2 pint of chicken stock.

11) Heat gently.

12) Meanwhile, mix cornflour with 1/2 pint of stock, add this to chicken mixture.

13) Heat until sauce thickens.


14) Serve the chicken chop suey with boiled rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 65 Minutes
Ready In: 65 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3857Calories from Fat 1390

 % Daily Value*

Total Fat 154 g236.9%

Saturated Fat 44 g220%

Trans Fat 0 g


Sodium 2881 mg120.04%

Total Carbohydrates 290 g96.7%

Dietary Fiber 26 g104%

Sugars 46 g

Protein 317 g634%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet