Thursday, October 8, 2009

CEiMB: Chicken Chop Suey

My grandma could always get us to her for dinner by promising to make this dish. My version incorporates more fresh vegetables than she used and gets its crunchy topping from the baked wonton skins instead of canned fried noodles. The result is a sumptuous stir-fry of chicken, meaty mushrooms, and tender cabbage melded together in a thickened, mildly flavored sauce that would make Grandma proud. This recipe is a great way to use leftover rotisserie chicken or turkey.

Chicken Chop Suey was the Ellie Krieger recipe chosen this week by The Healthy Hostess in the Craving Ellie in My Belly group.

Don't you love my picture of the dish?! Ha. I'm not kidding when I say I really need to figure out how to take photos during the winter. By the time this was ready for dinner on Monday night it was dark outside. I then packed it for lunch on Tuesday and I was so not going to take a camera phone photo of the dish in my Glad tupperware dish!

So, please be satisfied with this shot of my cookbook. I think the best option for me is to start making the food after church on Sundays for an early dinner.

I really did enjoy this dish. I made quite a few substiutions and I have some recommendations. Here are the substitutions I made:
  • Beef stock for chicken stock (this was an accident! I totally grabbed the wrong can)
  • White button mushrooms for the shitake (still tasted great)
  • Water instead of the dry sherry (for the thickener)
  • Peanuts instead of wonton chips (I was too lazy to find the wonton papers and knew I wouldn't have the time to bake)
Some recommendations:
  • Don't use beef stock-ha!
  • Add salt.. I know everything is low-sodium, but Ellie wasn't lying when she said it was a mildly flavored sauce. I recommend adding some salt.
  • Add more scallions and garlic to enhance the flavor
  • Add something to kick up the heat-if I were making this at home again, I would add red pepper flakes. When I was at work on Tuesday I added some red chili sauce and that added the perfect spicy touch - mmmm.
I hope everyone else enjoyed this recipe and I'm excited to see what you all thought and how you changed it.


  1. I've had the same problem with lighting this week. So frustrating! My photos have been crap-ola! I bought a flash and that helped.
    Anyway - the book photo is PERFECT! Great job. I agree on the red pepper but our c.s turned out pretty good.

  2. I agree on the lighting, too! As the days get shorter, there goes my chance for dinner pics on the back porch! Anyway, I used water in place of sherry and button mushrooms, too. I thought it was pretty darned good. Glad you enjoyed yours, too.