Chicken Chop Suey Recipe in Mauritian Style


Chop-Soy is a popular restaurant dish that has Chinese origins and is now part of our Sino-Mauritian history. Chicken chop suey or chop soy is a popular street cuisine either stuffed in warm demi baguettes or as a topping over a bowl of cooked noodles or basmati rice. In fact, there are probably as many recipes for chop suey as there are places to eat it in Mauritius, and then there are the closely guarded family traditions passed down through generations, but you will be astonished [and probably pleased!] to learn that you can create this simple dish with little To make it even more beautiful, you can use any vegetable you have on hand and it will still turn out amazing, a visual and gustatory feast.

INGREDIENTS: Serves 4

  • 4 chicken breast fillets
  • 2 teaspoons of oyster sauce
  • 2 teaspoons of soy sauce
  • 2 teaspoons of cornflour
  • ½ teaspoon of sugar
  • ½ teaspoon of sesame oil
  • 3 shallots
  • Salt
  • 3 tablespoons of oil
  • 1 onion
  • 125g of button mushrooms
  • 3 spring onions

METHOD:

1) Cut the chicken into 1 cm strips.
2) Combine with the oyster sauce, soy sauce, cornflour, sugar, and sesame oil, mix well and leave to stand for 20 minutes.
3) Cut the onion into thin wedges.
4) Cut the shallots into 2.5cm lengths.
5) Heat 1 tablespoon of the olive oil in a pan and add the onion, cook until transparent.
6) Slice and add the mushrooms and salt and toss over high heat for 1 minute and remove from the pan.
7) Add the remaining 2 tablespoons of olive oil to the pan.
8) When the oil is hot, add the chicken and cook on high heat until golden brown, stirring occasionally.
9) Stir in the mushroom mixture and shallots.
10) For an added zest of colour, add some chopped spring onions for vibrancy.

To accompany this dish you can serve Dodo Chilli dipping sauce as an accompanying condiment.

 

 

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