AMERICAN CHOPSUEY / AMERICAN CHICKEN CHOPSUEY

AMERICAN CHOPSUEY / AMERICAN CHICKEN CHOPSUEY

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American Chopsuey is one of the twisted Chinese dish which we Indians know as Indo Chinese recipes, this recipe is not an authentic Chinese one but an invention of Chinese restaurants in western countries which we Indians have again changed according to our Indian taste buds.

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It’s a thick sauce loaded with mixed vegetables & chicken poured over a bed of crispy noodles, with a fried sunny side up egg sitting pretty on top. American Chopsuey is one of my family’s favorite, we just love the crispy noodles with the sweet, sour and slightly spicy sauce, I make this dish quite often at home this is a great one pot meal which can be made within minutes if the preparations are done earlier, I always have my homemade chicken stock freezed in my deep freezer which gives this kinds of sauces a special character and taste and in my free time I fry a box of crispy noodles and store in an airtight box so that whenever we are craving for this dish I can just put this dish together in no time. I have already shared my homemade chicken and veg stock recipe on my blog do click on the names below to check their recipes.  VEGETABLE STOCK, CHICKEN STOCK.

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Here in this recipe I have added whatever veggies were there in my refrigerator, but you can also add, broccoli, zucchini, bok Choy, cauliflower florets, coloured bell peppers etc. to make it more healthy and colourful. Even you can add your choice of meat fish or sea food as per your liking . My vegetarian friends can make it completely vegetarian by opting out the chicken and chicken stock in the recipe and instead adding veggies and paneer or tofu for vegan option, do check my vegetable stock for the vegetarian version and do skip the egg too…
Over all this is a very nutritious and healthy dish except the fried noodles if you are a health freak then go ahead try baking the boiled noodles or air frying them, or else just pan fry them in a nonstick pan with half a tsp. of oil to have pan-fried noodles, although the texture and taste of the healthy options would taste different than the fried ones.

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For me it’s a win- win recipe as my kiddo has all his veggies added in the gravy without any fuss. Otherwise feeding his daily portion of veggies is a big challenge for me. Do try this recipe for your kids too and tell me if you were successful in the mission of feeding them their daly quota of veggies…
Try my version of American Chopsuey as I have twisted the original sweetish sauce into a sweet, sour and spicy gravy as my family enjoys it, you too can modify according to your choice. Go ahead make this recipe this weekend either for a wonderful brunch or just a lip-smacking light dinner and enjoy with your family and friends… till then Happy Cooking …Enjoy…

Many more such recipes are shared on my blog for checking out their recipes do click on their names given below.

Rice paper chicken spring rolls, Crispy Tofu stir fry, Crispy Cajun potatoes, Chicken and mushrooms in orange sauce, Chicken Fajitas, Chicken Quiche, Chilly Garlic Chicken with panfried noodels, Chicken in red indian sauce with steamed rice, Asian style crispy noodle and chicken salad.

 

FullSizeRender (1)RECIPE FOR AMERICAN CHICKEN CHOPSUEY:
Main Ingredients:

  • 1 medium packet – Noodles ( Thick variety )
  • 2 nos – Chicken breast boneless, cut into slices
  • 2 nos – Carrots cut into juliennes
  • 2 nos – Capsicum cut into juliennes
  • 1& ½ cups – Cabbage shredded
  • 2 nos – Onions medium sized , sliced lengthwise
  • 2 tbsp – Garlic chopped finely
  • 1 tbsp – Green chilly chopped finely ( Optional)
  • ½ cup – Green onion chopped finely
  • A big pinch – Ajinomoto
  • 1- Egg to make the fried sunny side up egg
  • Oil to cook
  • Salt and pepper to taste

FullSizeRender_3 (1)Ingredients to make the sauce:

  • 1/2 cup – Tomato ketchup / sauce
  • 1 tbsp – Light Soya sauce
  • 1 tbsp – Green chili sauce
  • 1 tbsp – Chilly garlic sauce
  • 3 to 4 tbsp – Schezwan sauce ( optional I add it as I like my chopsuey to have a kick of spice if you want yours mild you can omit this)
  • 1& ½ tbsp. – Sugar to balance the tartness of the sauce ( Or add as per taste)
  • 1& ½ tbsp. – Vinegar ( White)
  • 2 to 3 cups – Chicken stock ( Or as needed to make the gravy) ( for recipe click here)
  • 2 to 4 tbsp – Corn flour to thicken the gravy
  • Salt and Pepper to taste

Method to mix the sauces for the gravy:

1. Mix all the ingredients mentioned above in the ingredients to make the sauce in a big bowl and keep aside.

Ingredients to marinate and cook the chicken breast:

  • 2 nos – Chicken breast boneless ( as mentioned in the main ingredient’s)
  • 1 tsp – Ginger and Garlic paste
  • 1 tsp – Vinegar
  • ½ tsp – Soya sauce
  • ½ tsp – Green chili sauce
  • 1 tbsp – Corn flour
  • Salt and pepper to taste
  • 1 tbsp – Oil to cook the chicken

Method to marinate and cook the chicken:

  1. Slice the chicken into bite sized pieces.
  2. Mix the chicken pieces with all the ingredient’s mentioned in the above ingredient’s to marinate the chicken and let it marinate for at least ½ hour.
  3. After half an hour of marinating the chicken, heat 1 tbsp. oil in a pan,add the above marinated chicken and cook on high flame till all the pieces of chicken are fully cooked ( this doesn’t take much time within 5 to 7 minutes the chicken is cooked)
  4. Take out the cooked chicken on a plate and let it cool. ( take care not to overcook the chicken at this stage as it will be again cooked in the gravy for few minutes)

FullSizeRender_4Ingredients to make the crispy fried noodles:

  • I medium packet – Noodles ( thick variety) ( As mentioned in the main ingredient’s)
  • Dry Corn flour to dust the boiled noodles before frying
  • Oil to deep fry the noodles
  • 2 tbsps. – Oil to coat the boiled noodles
  • Water to cook the noodles

Method to make the crispy fried noodles:

  1. Boil enough water in a big vessel add 1 tsp. oil in the boiling water, cook the noodles as per instructions. ( do not over cook the noodles)
  2. Drain out the cooked noodles in a big sieve and drain out all the water, then take the sieve with noodles under running tap water and wash the noodles thoroughly till the noodles become cool and all the excess starch from the noodles have been washed away.
  3. Shake the sieve and drain out all the excess water, then add 2 tbsp. of oil to the cooked and cooled noodles and mix well this will ensure that the noodles doesn’t stick to each other when kept for drying in the sieve.(let it sit for 15 to 20 minutes under fan air before frying them)
  4. Heat enough oil in a deep frying pan.
  5. Toss a small batch of the cooked and cooled noodles in dry corn flour and put in hot oil to deep fry till crisp on both sides. ( the temperature of the oil should be hot while dropping the noodles otherwise the noodles wont fry properly and become oily and hard)
  6. Take out the crispy fried noodles on an absorbent paper, and cool it to room temperature.
  7. When the noodles have come to room temperature slightly crush the them with your hands to get separate and bite sized noodles for the chopsuye. ( this can be done earlier and stored in airtight boxes and used when required)

FullSizeRender_5 (1)Method to make the final chopsuey gravy:

  1. Heat 2 tbsp. oil in a wide deep pan, add the chopped garlic and green chilies fry till pink, then add in the sliced onions and fry till the onions are softened.
  2. Now add the julienned carrots, capsicum, & cabbage and give a good mix add ajinomoto, salt and pepper to taste and stir well.
  3. Cook the veggies for few minutes, remember we don’t want to cook the veggies, the crunch of the veggies is the main highlight of this dish.
  4. Add to this the above cooked chicken and mix well.
  5. Add the above mixed sauces, chicken stock and corn flour mixture to the veggies and the chicken.
  6. Let the gravy come to a rolling boil, at this point you will see that the gravy has started to thicken a bit , wait for a few seconds and if you think that the gravy has not got its desired consistency add a tsp. more of corn flour dissolved in room temperature water to the boiling gravy.
  7. Once the desired consistency is achieved taste for the seasonings and the sauces and balance according to your taste buds.
  8. Finish the gravy with some finely chopped greens of the green onions saving a few for garnish.
  9. Switch off the flame, your chopsuey gravy is ready.

FullSizeRender_2 (2)Assembling and serving the American chicken chopsuey:

  1. Fry the egg to a beautiful sunny side up and sprinkle a pinch of salt on it keep aside.
  2. In a serving plate make a bed of crispy fried noodles at the bottom of the plate.
  3. Pour the piping hot gravy on top of the crispy fried noodles.
  4. Garnish on top with a sunny side up egg and few finely chopped green onions, serve hot immediately.

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5.0 from 1 reviews
AMERICAN CHOPSUEY / AMERICAN CHICKEN CHOPSUEY
 
Author:
Recipe type: Firangi Affairs, Main Course, Non-veg, Non-veg
Ingredients
Main Ingredients:
  • 1 medium packet – Noodles ( Thick variety )
  • 2 nos – Chicken breast boneless, cut into slices
  • 2 nos – Carrots cut into juliennes
  • 2 nos – Capsicum cut into juliennes
  • 1& ½ cups – Cabbage shredded
  • 2 nos – Onions medium sized , sliced lengthwise
  • 2 tbsp – Garlic chopped finely
  • 1 tbsp – Green chilly chopped finely ( Optional)
  • ½ cup – Green onion chopped finely
  • A big pinch – Ajinomoto
  • 1- Egg to make the fried sunny side up egg
  • Oil to cook
  • Salt and pepper to taste
Ingredients to make the sauce:
  • ½ cup – Tomato ketchup / sauce
  • 1 tbsp – Light Soya sauce
  • 1 tbsp – Green chili sauce
  • 1 tbsp – Chilly garlic sauce
  • 3 to 4 tbsp – Schezwan sauce ( optional I add it as I like my chopsuey to have a kick of spice if you want yours mild you can omit this)
  • 1& ½ tbsp. – Sugar to balance the tartness of the sauce ( Or add as per taste)
  • 1& ½ tbsp. – Vinegar ( White)
  • 2 to 3 cups – Chicken stock ( Or as needed to make the gravy) ( for recipe click here)
  • 2 to 4 tbsp – Corn flour to thicken the gravy
  • Salt and Pepper to taste
Ingredients to marinate and cook the chicken breast:
  • 2 nos – Chicken breast boneless ( as mentioned in the main ingredient’s)
  • 1 tsp – Ginger and Garlic paste
  • 1 tsp – Vinegar
  • ½ tsp – Soya sauce
  • ½ tsp – Green chili sauce
  • 1 tbsp – Corn flour
  • Salt and pepper to taste
  • 1 tbsp – Oil to cook the chicken
Ingredients to make the crispy fried noodles:
  • I medium packet – Noodles ( thick variety) ( As mentioned in the main ingredient’s)
  • Dry Corn flour to dust the boiled noodles before frying
  • Oil to deep fry the noodles
  • 2 tbsps. – Oil to coat the boiled noodles
  • Water to cook the noodles
Instructions
Method to mix the sauces for the gravy:
  1. Mix all the ingredients mentioned above in the ingredients to make the sauce in a big bowl and keep aside.
Method to marinate and cook the chicken:
  1. Slice the chicken into bite sized pieces.
  2. Mix the chicken pieces with all the ingredient’s mentioned in the above ingredient’s to marinate the chicken and let it marinate for at least ½ hour.
  3. After half an hour of marinating the chicken, heat 1 tbsp. oil in a pan,add the above marinated chicken and cook on high flame till all the pieces of chicken are fully cooked ( this doesn’t take much time within 5 to 7 minutes the chicken is cooked)
  4. Take out the cooked chicken on a plate and let it cool. ( take care not to overcook the chicken at this stage as it will be again cooked in the gravy for few minutes)
Method to make the crispy fried noodles:
  1. Boil enough water in a big vessel add 1 tsp. oil in the boiling water, cook the noodles as per instructions. ( do not over cook the noodles)
  2. Drain out the cooked noodles in a big sieve and drain out all the water, then take the sieve with noodles under running tap water and wash the noodles thoroughly till the noodles become cool and all the excess starch from the noodles have been washed away.
  3. Shake the sieve and drain out all the excess water, then add 2 tbsp. of oil to the cooked and cooled noodles and mix well this will ensure that the noodles doesn’t stick to each other when kept for drying in the sieve.(let it sit for 15 to 20 minutes under fan air before frying them)
  4. Heat enough oil in a deep frying pan.
  5. Toss a small batch of the cooked and cooled noodles in dry corn flour and put in hot oil to deep fry till crisp on both sides. ( the temperature of the oil should be hot while dropping the noodles otherwise the noodles wont fry properly and become oily and hard)
  6. Take out the crispy fried noodles on an absorbent paper, and cool it to room temperature.
  7. When the noodles have come to room temperature slightly crush the them with your hands to get separate and bite sized noodles for the chopsuye. ( this can be done earlier and stored in airtight boxes and used when required)
Method to make the final chopsuey gravy:
  1. Heat 2 tbsp. oil in a wide deep pan, add the chopped garlic and green chilies fry till pink, then add in the sliced onions and fry till the onions are softened.
  2. Now add the julienned carrots, capsicum, & cabbage and give a good mix add ajinomoto, salt and pepper to taste and stir well.
  3. Cook the veggies for few minutes, remember we don’t want to cook the veggies, the crunch of the veggies is the main highlight of this dish.
  4. Add to this the above cooked chicken and mix well.
  5. Add the above mixed sauces, chicken stock and corn flour mixture to the veggies and the chicken.
  6. Let the gravy come to a rolling boil, at this point you will see that the gravy has started to thicken a bit , wait for a few seconds and if you think that the gravy has not got its desired consistency add a tsp. more of corn flour dissolved in room temperature water to the boiling gravy.
  7. Once the desired consistency is achieved taste for the seasonings and the sauces and balance according to your taste buds.
  8. Finish the gravy with some finely chopped greens of the green onions saving a few for garnish.
  9. Switch off the flame, your chopsuey gravy is ready.
Assembling and serving the American chicken chopsuey:
  1. Fry the egg to a beautiful sunny side up and sprinkle a pinch of salt on it keep aside.
  2. In a serving plate make a bed of crispy fried noodles at the bottom of the plate.
  3. Pour the piping hot gravy on top of the crispy fried noodles.
  4. Garnish on top with a sunny side up egg and few finely chopped green onions, serve hot immediately.

4 Comments

  1. Chopsuey looks superbly delicious Soma. Loving the colour and presentation.

     
  2. this looks attractive…visit my page too

     

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