Chicken Chop Suey

Ingredients for Chicken Chop Suey

• 12 shrimp
• 1/2 lb chicken gizzard
• 15 boiled quail eggs
• 8 g Maggi Magic Sarap
• 1 medium carrot, sliced crosswise
• 1/2 lb snow peas
• 14 oz young corn
• 8 oz cauliflower florets
• 1 red bell pepper, cut into squares
• 1/2 head cabbage, roughly chopped
• 6 cloves garlic, chopped
• 1 medium onion, thinly sliced
• 3 oz chicken liver
• 3 tbsp oyster sauce
• 6 oz whole button mushrooms
• 2 tsp cornstarch
• 1 qt water, for blanching
• 1 qt ice water, for shocking vegetables
• 3 tbsp cooking oil

How to cook Chicken Chop Suey

1. 1.Boil the blanching water. Cook carrot 30 seconds; add snow peas, corn, pepper, and cauliflower for 1 minute, then cabbage for 1 minute.
2. 2.Shock vegetables in ice water for 2 minutes, then drain. Blanch shrimp in the same water until orange; set aside.
3. 3.Boil gizzards until tender, then drain. Heat oil in a wok; sauté garlic until light brown and onion until soft.
4. 4.Add liver and cook 3 minutes until lightly browned. Add gizzards, oyster sauce, vegetables, and Maggi Magic Sarap; stir-fry 1 minute.
5. 5.Add quail eggs, shrimp, and mushrooms; cook gently for 2 minutes. Stir cornstarch with 3 tbsp water, add, and cook until coating thickens.