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Fish Chips
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Combination Chop Suey
Yield: Makes 4 to 6 servings
Ingredients:
2
whole chicken breasts
4
cups chicken broth
1
cup water
4
teaspoons soy sauce
2
teaspoons cornstarch
1
teaspoon instant chicken bouillon granules
3
tablespoons vegetable oil
8
ounces boneless lean pork, finely chopped
1/2
head bok choy or napa cabbage (about 8 ounces), finely chopped
4
ounces fresh green beans, trimmed and cut into 1-inch pieces
3
stalks celery, diagonally cut into 1/2-inch pieces
2
yellow onions, chopped
1
large carrot, chopped
8
ounces medium raw shrimp, peeled and deveined
1
can (8 ounces) sliced bamboo shoots, drained
Steamed Rice (recipe follows, optional)
Preparation:
1.
Combine chicken and broth in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 to 30 minutes or until chicken is cooked through (170°F). Remove from heat. Let stand until chicken is cool. Remove skin and bones from chicken. Coarsely chop chicken.
2.
Combine water, soy sauce, cornstarch and bouillon granules; set aside.
3.
Heat oil in wok or large skillet over high heat. Add pork; stir-fry until no longer pink in center, about 5 minutes. Remove from wok; set aside.
4.
Add cabbage, beans, celery, onions and carrot to wok; stir-fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to wok. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp, pork and bamboo shoots. Cook and stir until shrimp turn pink and opaque, about 3 minutes. Serve over hot Steamed Rice.
This recipe appears in:
Chinese
