Despite the name, American chopsuey is a fusion oriental dish popular in Chinese restaurants across Pakistan. The bottom layer of the recipe consists of boiled noodles which are shallow or deep fried to create a chopsuey nest. It is topped with a Chinese style chicken and vegetable gravy, and finally the dish is garnished with a fried egg.
Ingredients:
For The Chopsuey Topping
- 2 tbsp oil
- 2 garlic cloves, sliced
- 300 grams boneless chicken, sliced
- 1 cup onion, sliced
- ½ cup carrot, julienne
- ½ cup capsicum, sliced
- 2 cups cabbage, shredded
- 1 cup tomato ketchup
- 1 – 2 teaspoon salt (adjust to taste)
- ¼ teaspoon red chili flakes
- ½ teaspoon red chili powder
- 1 cup water
- 1 – 2 teaspoon cornflour, dissolved in water
For the Crispy Noodles
- 4 cups boiled egg noodles
- Oil for deep-frying
- 2 eggs, for garnish
Method:
For the Chopsuey Topping
- Heat the oil in a deep non-stick pan. Add sliced garlic and saute till light golden.
- Add chicken and cook on medium flame till chicken changes color from pink to white.
- Add the onions, followed by sliced onions, capsicum and carrots. Saute on medium flame for 3 – 4 minutes.
- Add tomato ketchup, salt, red chili flakes, red chili powder, and water.
- Cook on medium flame till mixture comes to a boil.
- Dissolve cornflour in water, and then add to the chicken mixture.
- The sauce will thicken as you keep stirring. Taste and adjust seasonings if required.
- Keep aside.
For the Crispy Noodles
- Heat oil in a deep non-stick frying pan.
- Use a pasta spoon to add 2 cups of boiled noodles in the oil, and spread it evenly to form a layer.
- Fry on low-medium heat till crispy on one side.
- Flip it over, and fry on the other end.
- Remove and drain on a kitchen towel.
- Repeat this step to make two chopsuey nests.
- Take a large platter and put one chopsuey nest. Top with the chicken and vegetable gravy. Garnish with a fried egg and red chili flakes.
