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Thursday, October 8, 2009

CEiMB: Chicken Chop Suey


It’s Thursday again, so here is the latest CEiMB offering! This week we made Chicken Chop Suey, and this recipe was hosted by Ali of The Healthy Hostess. I think one of my favorite parts of participating in this group is exploring the other members’ blogs as they host. Check out Ali’s blog – she has a lot of great recipes and tips for entertaining and green cleaning!

As for the Chicken Chop Suey, I have to admit that I didn’t think chop suey was a real dish. I had heard the term before, but had never had it. Maybe I didn’t think it was real because I had only heard of it on TV? Who knows.

This recipe included another of Ellie’s extremely long ingredient lists, but that didn’t bother me as I had most of the ingredients on hand…or so I thought. As I was making the dish, I almost felt like it was a comedy of errors – so many things went wrong!

As you can see in the picture, my chop suey included broccoli instead of cabbage. When I cut open the cabbage to prep it for the recipe, I discovered it had succumbed to dry rot. It was mottled all throughout the cabbage, not just on a few leaves, so into the trash can it went.

You may also notice white rice on my platter instead of brown. I was SO sure I had a big bag of brown rice in my pantry, but when I went to get it I couldn’t find it anywhere! I was thinking “Where is my brown rice? I KNOW I have some!” Oh wait, I used it a few weeks ago to try to soak water out of my cell phone after it took a trip through the washing machine. Silly me.

Finally, my wonton skins almost burned while I was distracted with the above problems and my desperate search to find a substitute for cooking sherry (guess what – water works just fine).

Even with all of the problems, this recipe was a winner. I did not use the amount of oil called for in the recipe because it seemed excessive, so I used cooking spray on the wontons, only two teaspoons of vegetable oil and only one tablespoon of sesame oil instead of two. I did really enjoy the combination of chicken broth, soy sauce, sesame oil and cornstarch to make a stir fry sauce, though, and I’ll probably use it again in the future and just mix and match the other ingredients according to what I have in the refrigerator and pantry. The sesame seeds and wonton skins added a nice crunch, and I also sliced a few extra green onions to garnish as well.

Thanks Ali, it was fun cooking with you this week!


Joanne said...

Using rice to soak up water from a wet cell? Hmmmm... never heard of it. Hope I never have to try it but ...good to know.
As for C.C.S, I love the look of your platter of good eats. I cut the oil as well. The toasted sesame is just too strong and I didn't think it needed it.
Great job.

Anonymous said...

Looks good - I think I would actually prefer the broccoli over cabbage so I will keep that in mind! And I hope your cell phone is OK!

Pamela said...

I used the water in place of the sherry, too. Tasted just fine to me. Your dish looks very pretty, too!

Maria Salomon said...

Beautiful presentation!

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TeaLady said...

Chop Suey is an American invention, but still good. I have never mde it, but will now. Yours looks good.

kimberly said...

I love to eat chop because it particular taste. You can combine it with salad or mush potatoes. This is absolutely delicious, facinate me and i suggest you to prove it. Is sure you won´t be disappointed. This is specially for a dinner.

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