Dominican Chopsui (Chop Suey)

Chop Suey (Chopsuí) is one of the three most popular recipes in Chinese-Dominican culinary culture, and it is as light a dish as you make it.

– 1 tablespoon brown sugar – 1 cup soy sauce (low-sodium) – 1 tablespoon cornstarch – 1 tablespoons oil for frying, (peanut, soy or corn) – 2 pound chicken breasts, [0.9 kg], skinned and cut into thin strips – ¼ teaspoon pepper – ¼ teaspoon salt – 1 celery stalk, cut into slices – ½ cup green peas, cut into slices – 1 piece ginger, cut into very fine slices – 1 large carrot, cut into thin strips – 1 head broccoli, cut into florets – 2 cloves garlic, cut into thin slices – 1 bell pepper, cut into thin strips – 1 pack pak choi, cut into slices (optional) – 1 pound baby corn, [0.22 kg] cut into halves – 1 stalk leek, cut into slices


Make sauce, season & brown chicken:

Mix sugar, soy sauce, and cornstarch. Set aside. Pat dry the chicken. Season with a pinch of pepper and a pinch of salt. Heat the oil in a wok (see notes) over very high heat. Add the chicken and cook and stir constantly until it turns golden brown.

Add vegetables:

Stir in the celery, peas and ginger, cook and stir for 30 seconds. Add the carrot, broccoli, and garlic, cook and stir for 30 seconds. Add the bell pepper, pak choi, baby corn, and leek, cook stirring for 30 seconds.

Add sauce:

Add the soy sauce mix and cook stirring for 30 seconds, or until the sauce has thickened a bit.


Remove from the heat and serve immediately accompanied with arroz blanco.

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