Rach Shares Her Version Of Chicken Chop Suey Recipes

VEGGIE EGG FOO YONG

Steps:

• Step 1In a small saucepan, mix all the ingredients for the sauce except the cornstarch. In a small bowl, whisk the cornstarch and about 1/4 cup warm water, then whisk into the saucepan. Bring to a bubble over medium-high heat. Reduce heat to low. Simmer until the sauce thickens and the flavors meld, about 10 minutes. Step 2In a large bowl, whisk the eggs, soy sauce, and 1 tbsp. sesame oil. Stir in the bean sprouts, water chestnuts, scallions, snow peas, and chile. Step 3In a small nonstick skillet, heat 1 tbsp. peanut oil, one turn of the pan, over medium-high. Add a quarter of the eggs (about 1 cup). Cover and cook until the omelet puffs up and the bottom is browned, 3 to 4 minutes. Flip the omelet over and cook until browned, 2 to 3 minutes more. Slide the omelet onto a plate. Repeat with more peanut oil and the remaining eggs. Step 4Serve the omelets topped with the sauce.

RACH SHARES HER VERSION OF CHICKEN CHOP SUEY

Steps:

• For the chicken, thinly slice the meat on an angle
• Combine the wine or sherry and soy sauce with cornstarch to make a slurry and season chicken with pepper, if using
• Add chicken to plastic bag, add the slurry and combine, let stand until vegetables are prepped
• For the sauce, combine the ingredients in small bowl and whisk up again just before adding to dish to re-combine the starch, which may settle
• For the vegetables, heat a large nonstick skillet over medium-high heat, and add 2 tablespoons oil, 2 turns of the pan
• In batches, cook half the chicken, browning on both sides, 4 minutes total, remove, repeat
• Add remaining oil and onion and soften a couple of minutes, add the crunchy vegetables and cook to soften 3 to 4 minutes more, add leek or any leafy greens and garlic and toss 2 minutes, add bamboo, baby corn, chicken and sauce and heat through to combine 2 minutes
• Serve with thin noodles or rice