Cherry & Dennis Helper Habitat
Filipino Chicken Chop Suey
菲律賓雞肉雜菜小炒
Recipe overview
Marinated chicken thigh is stir-fried with broccoli, peppers and cabbage in a light savoury glaze, keeping the vegetables crisp and chicken tender.
01
Ingredients
Main ingredients
- 500 g boneless chicken thigh
- 250 g broccoli
- 200 g cabbage
- 120 g red bell pepper
- 120 g yellow bell pepper
- 100 g carrot
- 120 g onion
- 3 cloves garlic
Chicken marinade
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1/8 tsp ground white pepper
- 1 tsp cornstarch
Stir-fry sauce
- 180 ml low-sodium chicken stock
- 1 tbsp oyster sauce (mixed into the stir-fry sauce)
- 2 tsp light soy sauce (mixed into the stir-fry sauce)
- 1/2 tsp sugar
- 1.5 tsp cornstarch (mixed into the stir-fry sauce)
Cooking oil
- 2 tbsp cooking oil
02
Tools
- chopping board
- separate knives for raw and cooked food
- mixing bowl
- small bowl
- saucepan
- colander
- wok
- wok spatula
- measuring spoons
- food thermometer
03
Steps
Step 1
Cut the chicken
Cut chicken thigh into 2.5 cm pieces; immediately wash and sanitise the raw-chicken board and knife.
Step 2
Marinate the chicken
Mix chicken with all chicken marinade ingredients and refrigerate for 15 minutes.
Step 3
Cut firm vegetables
Cut broccoli into small florets, carrot into thin slices and cabbage into 4 cm pieces.
Step 4
Cut remaining ingredients
Cut both peppers and onion into 3 cm pieces and slice the garlic.
Step 5
Mix the sauce
Combine stock, oyster sauce, soy sauce, sugar and sauce cornstarch until smooth.
Step 6
Blanch firm vegetables
Boil water and blanch broccoli and carrot for 1 minute 30 seconds until bright; drain.
Step 7
Cook the chicken
Heat 1 tablespoon oil in a wok over high heat; cook chicken in one layer for 4 to 5 minutes until browned and the thickest piece reaches 74°C; remove.
Step 8
Fry onion and garlic
Add the remaining 1 tablespoon oil and fry onion and garlic for about 1 minute until fragrant.
Step 9
Cook peppers and cabbage
Add both peppers and cabbage and stir-fry over high heat for 2 minutes until slightly softened but crisp.
Step 10
Add blanched vegetables
Add drained broccoli and carrot and toss over high heat for 30 seconds until evenly heated.
Step 11
Return chicken and sauce
Return chicken, remix and add sauce, then toss 1 to 2 minutes until bubbling and lightly glazed.
Step 12
Final check and serve
Confirm chicken remains at 74°C with no pink juices and vegetables are cooked but crisp; serve immediately.
Common mistakes
- Letting raw-chicken tools touch cooked food.
- Cutting vegetables unevenly so they cook at different rates.
- Crowding chicken in the wok so it neither browns nor cooks evenly.
- Not remixing sauce and letting cornstarch form lumps.
Tips
Cook vegetables by firmness: blanch broccoli and carrot first, then flash-fry peppers and cabbage. Cook chicken separately to 74°C and use a clean spatula when returning it.
