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!