Pinoy Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.


Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces


• 1/4 kilo shrimps, shelled, deveined and halved


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• 1/4 kilo chicken liver and gizzard, sliced to small pieces


• 1/4 kilo cauliflower, broken to bite size


• 1/4 kilo string beans


• 1/4 kilo snow peas (sitsaro)


• 1/4 kilo cabbage, cut into squares


• 2 stalks of leeks, cut into 2" long pieces


• 3 stalks celery, cut into 2" long pieces


• 5 cloves garlic, diced


• 2 onions, diced


• 1 carrot, sliced thinly


• 1 piece red bell pepper, cut in strips


• 1 piece green bell pepper. cut in strips


• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water


• 2 cups chicken stock (broth)


• 3 tablespoons of sesame oil


• 3 tablespoons of patis (fish sauce)


• 4 tablespoons of corn oil or vegetable oil


• Salt to taste

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.


2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.


3. Salt and pepper to taste.


4. Serve hot with rice.

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Lemon Honey Chicken Pinoy Recipe

Ingredients

    * 1 tblsp sesame seeds
    * 1/4 cup lemon juice
    * 2 tblsps soy sauce
    * 1/2 cup honey
    * 1.5kg chicken lovely legs, skin removed

Asian Vegetable Mix

    * 1 x 125g packet baby corn
    * 2 red capsicums, thickly sliced
    * 1 bunch Chinese broccoli, coarsely chopped
    * 1 bunch baby bok choy, coarsely chopped
    * 1/4 cup oyster sauce

Method

1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens.

2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly.

3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking.

4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaining vegetables to pan and boil until tender. Drain well. Transfer vegetables to a large bowl. Add oyster sauce and toss well to combine.

5. Serve chicken on Asian vegetable mix.

Notes

Chicken lovely legs are chicken drumsticks which have the skin and about 2cm of the bone removed above the first joint. You can substitute lovely legs with drumsticks or wings. If using wings, reduce cooking time by 10 minutes. Lovely legs are available at chicken shops or butchers.

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