Chop suey is popular dish on the menus of most Chinese street food stalls and restaurants in India. It consists of a savoury sauce loaded with vegetables and protein of choice, served over a bed of crispy noodles and topped with a half-fried egg. This Indo-Chinese version is an adaptation from the classic American chop suey, which is a pasta casserole made with ground beef, macaroni and seasoned tomato sauce.
There are various steps in preparing the Indo-Chinese chop suey. First the noodles have to be cooked in boiling water until al dente. Air-dried, tossed in cornstarch and deep fried till light golden and crisp. They can be made in advance and stored in an airtight container. Next, the marinated chicken pieces have to be deep fried and set aside. Then, to prepping the various vegetables and cooking them to make the sauce with the fried chicken pieces incorporated at the end. Finally, the eggs have to be half-fried just before assembling the dish. To serve, a portion of the crispy noodles are arranged in a dish with some sauce ladled over them. Topped with the fried egg and garnished with spring greens. The crispy noodles in combination with the sweet and spicy sauce, crunchy vegetables, chicken pieces and runny egg yolk makes for a comforting, hearty, delicious dish.
There are various steps in preparing the Indo-Chinese chop suey. First the noodles have to be cooked in boiling water until al dente. Air-dried, tossed in cornstarch and deep fried till light golden and crisp. They can be made in advance and stored in an airtight container. Next, the marinated chicken pieces have to be deep fried and set aside. Then, to prepping the various vegetables and cooking them to make the sauce with the fried chicken pieces incorporated at the end. Finally, the eggs have to be half-fried just before assembling the dish. To serve, a portion of the crispy noodles are arranged in a dish with some sauce ladled over them. Topped with the fried egg and garnished with spring greens. The crispy noodles in combination with the sweet and spicy sauce, crunchy vegetables, chicken pieces and runny egg yolk makes for a comforting, hearty, delicious dish.
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American Chop Suey (Indo-Chinese Style)
(Serves 6)
Noodles
Ingredients:
235 grams noodles
1/4 cup cornstarch
oil for deep frying
salt
Method:
Bring a pot of water to boil, add the noodles and little salt. Once the noodles soften slightly, use a kitchen scissor and cut through the noodles into pieces. When they are cooked, it is easier to work with them rather than handling one huge mass.
Once noodles are al-dente (firm to the bite), drain the noodles in a sieve. Run cold water over the noodles to stop them from cooking further. Drain well and spread them in a tray. Let them air dry for some time.
Sprinkle cornstarch over the noodles and toss to coat them.
Heat oil for deep frying in a wide pan.
Place some noodles in a sieve and deep fry on medium-high until they change to a light golden colour (not brown) and crisp. When frying, use a pair of silicone tongs to move the noodles around in the sieve. Drain crisp noodles in a colander set over a bowl and then, onto absorbent paper towels.
Continue the above by frying rest of the noodles in batches.
Set the fried noodles aside.
Chicken
Ingredients:
1/2 kg chicken boneless breasts (cut into pieces)
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
1 egg
1 teaspoon white pepper powder
1/4 cup cornstarch
1/4 cup all purpose flour
1 tablespoon light soy sauce
oil for deep frying
salt
Method:
Marinate chicken pieces with garlic, ginger, green chilli, pepper powder and soy sauce for few minutes.
When ready to fry, mix in an egg with the chicken pieces along with cornstarch and all-purpose flour.
Heat oil for deep frying on medium-flame.
Fry chicken pieces in batches until cooked, crisp and golden brown. Drain in a sieve set over a bowl.
Transfer into a plate and keep aside.
Sauce
Ingredients:
4 spring onions (chopped, reserve some greens for final garnishing of the dish)
1 carrot (100 grams, cut into strips)
6 broccoli florets (135 grams, cut lengthwise into halves)
100 grams cabbage (cut into long shreds)
1 bell pepper (250 grams, cut into strips)
1 onion (180 grams, sliced)
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
2 tablespoons celery (finely chopped)
1 tablespoon szechwan sauce
1/2 cup chilli-garlic sauce
1/2 cup tomato ketchup
2 tablespoons rice vinegar
2 cups chicken stock
1 teaspoon white pepper powder
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
a pinch of sugar
3 tablespoons oil
salt
Method:
In a bowl, mix in szechwan sauce, chilli-garlic sauce, tomato ketchup and rice vinegar. Set aside.
On high flame, heat a wok with oil. Fry the spring onions, garlic, ginger, celery and green chilli. When garlic is fragrant, add the onion slices and cook for few seconds. Stir in the vegetables (carrot, broccoli, cabbage and bell pepper). Toss well and when partially done, add the chicken stock, above sauce mixture with pepper powder and a pinch of sugar.
Bring to a boil and incorporate the cornstarch liquid to thicken sauce. Toss in the crispy fried chicken strips and coat well with the sauce.
Check for seasoning and add a little salt, if required.
Eggs
Ingredients:
6 eggs
oil to coat the pan
pepper powder
salt
Method:
Lightly coat a non-stick pan with oil and half fry eggs one by one. Season with salt and pepper powder.
Assembling
In 6 plates, arrange fried noodles and ladle some sauce over them. Top with a half-fried egg.
Serve garnished with some reserved spring greens.
Note:
(Serves 6)
Noodles
Ingredients:
235 grams noodles
1/4 cup cornstarch
oil for deep frying
salt
Method:
Bring a pot of water to boil, add the noodles and little salt. Once the noodles soften slightly, use a kitchen scissor and cut through the noodles into pieces. When they are cooked, it is easier to work with them rather than handling one huge mass.
Once noodles are al-dente (firm to the bite), drain the noodles in a sieve. Run cold water over the noodles to stop them from cooking further. Drain well and spread them in a tray. Let them air dry for some time.
Sprinkle cornstarch over the noodles and toss to coat them.
Heat oil for deep frying in a wide pan.
Place some noodles in a sieve and deep fry on medium-high until they change to a light golden colour (not brown) and crisp. When frying, use a pair of silicone tongs to move the noodles around in the sieve. Drain crisp noodles in a colander set over a bowl and then, onto absorbent paper towels.
Continue the above by frying rest of the noodles in batches.
Set the fried noodles aside.
Chicken
Ingredients:
1/2 kg chicken boneless breasts (cut into pieces)
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
1 egg
1 teaspoon white pepper powder
1/4 cup cornstarch
1/4 cup all purpose flour
1 tablespoon light soy sauce
oil for deep frying
salt
Method:
Marinate chicken pieces with garlic, ginger, green chilli, pepper powder and soy sauce for few minutes.
When ready to fry, mix in an egg with the chicken pieces along with cornstarch and all-purpose flour.
Heat oil for deep frying on medium-flame.
Fry chicken pieces in batches until cooked, crisp and golden brown. Drain in a sieve set over a bowl.
Transfer into a plate and keep aside.
Sauce
Ingredients:
4 spring onions (chopped, reserve some greens for final garnishing of the dish)
1 carrot (100 grams, cut into strips)
6 broccoli florets (135 grams, cut lengthwise into halves)
100 grams cabbage (cut into long shreds)
1 bell pepper (250 grams, cut into strips)
1 onion (180 grams, sliced)
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
2 tablespoons celery (finely chopped)
1 tablespoon szechwan sauce
1/2 cup chilli-garlic sauce
1/2 cup tomato ketchup
2 tablespoons rice vinegar
2 cups chicken stock
1 teaspoon white pepper powder
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
a pinch of sugar
3 tablespoons oil
salt
Method:
In a bowl, mix in szechwan sauce, chilli-garlic sauce, tomato ketchup and rice vinegar. Set aside.
On high flame, heat a wok with oil. Fry the spring onions, garlic, ginger, celery and green chilli. When garlic is fragrant, add the onion slices and cook for few seconds. Stir in the vegetables (carrot, broccoli, cabbage and bell pepper). Toss well and when partially done, add the chicken stock, above sauce mixture with pepper powder and a pinch of sugar.
Bring to a boil and incorporate the cornstarch liquid to thicken sauce. Toss in the crispy fried chicken strips and coat well with the sauce.
Check for seasoning and add a little salt, if required.
Eggs
Ingredients:
6 eggs
oil to coat the pan
pepper powder
salt
Method:
Lightly coat a non-stick pan with oil and half fry eggs one by one. Season with salt and pepper powder.
Assembling
In 6 plates, arrange fried noodles and ladle some sauce over them. Top with a half-fried egg.
Serve garnished with some reserved spring greens.
Note:
- Choice of vegetables can be used and cut as desired.
- Two boneless chicken breasts weighing 1/2 kg were used.
