Recipe for American Chopsuey

First we go ahead and make the Stock

• In a Vessel add the Chicken(with bones), water and salt and Cover the vessel and keep it on medium high heat
  
• Once it begins to boil, keep the vessel open and let it boil until the chicken is cooked
  
• Once the Chicken is cooked, take it out from the stock and keep it separate so that it doesn’t further cook with the hot stock. Keep it aside
  

Follow these steps to make the Crispy Noodles

• These are the noodles that I use
  
• In a vessel, add 1.5 litre water, salt and oil and place it on high heat and As soon as the water begins to boil, add the noodles in

  Note: If you put less water, the Noodles will get sticky
  
• After about 10 minutes, stir the Noodles and check if they are cooked and As soon as the Noodles are cooked, using a strainer, strain the Noodles and drain off the water

  Note: The fine Noodles cook faster than Hakka Noodles, so you will have to check             
  
• Immediately transfer the Noodles into a wide plate so that it doesn’t get further cooked with its own heat. Keep it aside to cool completely
  
• Once cooled completely, Add 3 tbspn of Cornflour to the Noodles
  
• Give it a gentle mix and you will notice that the noodles will get separated
  
• Heat some oil on medium flame in a deep fry pan
  
• Once the oil turns hot, add the noodles into the pan

  Note: Add just a Handful at a time, Do not fry all together or else they won’t have enough space to fry well and they will get stuck to each other
  
• Once the oil stops bubbling, you will notice that the noodles have turned Golden brown. That’s a sign that the noodles are done
  
• Drain off all the excess oil and transfer the fried noodles into a plate and keep it aside to cool

  Note: Do Not cover the Hot fried noodles because it will turn soft

  Useful Tip: Once the Noodles turn completely cool, you can store them in an airtight container, at room temperature for future use, just in case you do not wish to use all at once
  

Follow these Steps to make the Chopsuey Gravy

• First, we go ahead and prep our ingredients

  Note: It is EXTREMELY important for this recipe to prep your ingredients in advance because you will not have time to chop or get to the fridge in between. It is a quick recipe and Everything has to be done quickly in order to get the right flavours (writing out of experience of making a mess 😊)
  
• Note: For any Chinese dish, the Heat has to be very High, only then will there be a burst of flavours

  In a Wok, heat 2 Tbspn of Oil on High Flame
  
• Once the Oil turns Hot, throw in the chopped garlic and ginger and mix well
• As soon as the Garlic starts turning brown, add the Capsicum, Carrots, Spring Onion bulbs and Cabbage and toss it well for about 20-30 seconds. Yes! All on High Heat
  
• Add the 6 Cups of Water, Soy Sauce, Chilly Sauce, Vinegar,Sugar and half of the Chopped Spring Onion Greens and mix well and check for salt. Add salt only if required as all the sauces contain salt.
  
• Allow this gravy to boil for about 10 minutes until the the vegetables turn soft

  Note: If you like your vegetables crunchy, don’t let the gravy boil for too long
  
• Add the Shredded or Cut Chicken at this stage
  
• Mix the Cornflour Slurry and Pour little by little into the gravy while continuously stirring the gravy so that No lumps form.

  Note: Add the corn flour as per how thick you prefer your gravy
  
• The gravy will begin to thicken
  
• Let it boil for 10-15 seconds and turn off the flame
  
• Note: When my Mum makes Chopsuey, she Adds all the veggies and sauces to the stock/water and boils it directly and all other steps remain the same as mentioned in the recipe. In my case, I just love that smoky charred flavour to my Chinese dishes, hence I toss the veggies on High Heat first and then follow my Mum’s recipe. Also, my Mum is not a big fan of Garlic. She’ll be more than happy to skip it if she has to. So, she doesn’t use chopped Garlic and Ginger in this recipe. But trust me, her Chopsuey is to die for. But, for some reason, we kids always have some keedas running into our system to try out something or the other that’s not part of the recipe, isn’t it!Well, If it turns out good, we show off, if it doesn’t, chup chaap eat it or else, be sure to get those ‘Rolling Eyes’, which I’m sure most Mothers own that look and most kids know of that by now! haha

For the Egg Fry

• In a deep fry pan, heat 1 tbspn oil on high heat

  Frying Pan, The egg will spread throughout the Pan and we do not want a Large Egg. The Egg should be small in size to be placed on top of the Chopsuey.

  This is all done for the purpose of presentation. You can fry and place the egg as per your convenience. If you don’t wish to deep fry the Egg, you can go ahead & pan fry the Egg as well.

  It’s just that, wherever I have eaten Chopsuey, I’ve been served the Deep fried version and absolutely love it😊
  
• With the help of a fork, gently beat the Egg with a pinch of Salt
  
• Pour in the beaten Egg into the Hot Oil
  
• In about 10 seconds, flip the egg and turn off the flame. Keep the fried egg aside
  

For the plating/serving

• In a plate, Spread Some Crispy Noodles
  
• Pour the Chopsuey Gravy on the Noodles

  Note: Some people like more of the gravy and some like more of the noodles. Serve it the way you enjoy it

  Place the Egg on Top of the gravy and garncish with chopped spring onions. Enjoy the American Chopsuey Crunch… Crunch… Crunch…
  

For Veg American Chopsuey

• You can skip the Chicken and use (All Raw) Carrots,Capsicum, Cabbage, French beans, Bean Sprouts, Mushrooms, Snow Peas and Red and Yellow Peppers or any any crunchy veggies.
• Instead of Stock, you can use Water
• If you wish to use Vegetable stock, you can do so, but please DO NOT use the boiled vegetables from the stock for the Soup. It will ruin the entire taste
• All other steps and procedures remain the same.
•  

  Enjoy

If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂