And why the American Chopsuey you have been eating isn’t all that American after all…
When you think of Indo Chinese cuisine, you think of tangy, spicy and completely yummy dishes. Gobi Manchurian, Chicken Hakka Noodles, Dragon Chicken…these are a few dishes that would come to mind.
Here’s another dish you should add to that list: the saucy, veggie laden American Chopsuey. Surprisingly enough, the American Chopsuey one finds in India is the Indian version of an Americanised, Chinese dish. Mind-boggled yet? We’ll get to that in a bit.
Our American Chicken Chopsuey recipe sticks to all the parameters of an Indo Chinese dish providing spice and contrasting textures (with the fried noodles and the sauce). This recipe is great for a family of 4 or for when you have guests to impress.
Head to the bottom if you want to get straight to the recipe, but we recommend you stick around for the quick food history lesson.
Alternatively, if you’re looking for a super-quick, Indo Chinese chicken to fry along with your noodles, order our ready-to-cook Sichuan Chilli Chicken. Boneless, dark meat strips of chicken thigh are coated in a classic marinade of soy sauce and spices. This dish works perfectly as a starter.
Now, back on the topic of chop suey.
What is Chopsuey?
Chop suey or ‘tsap sui’ in Chinese, translates to “odds and ends”, This means that the chop suey is a dish combining whatever leftovers you may have in your fridge into a stir-fry of meat and vegetables, coated in a delicious sauce.
The dish has two possible origin stories. One, that it was brought over to the USA by Chinese immigrants and another that Chinese chefs adapted the dish for Westerners using familiar local ingredients (beans, carrots, button mushrooms etc.)
American Chopsuey vs Indo American Chopsuey?
The difference between the two dishes lies in the choice of vegetables used in the sauce. The American version uses popular East-Asian vegetables such as bamboo shoots, bean sprouts and celery. One can cook it with any kind of meat; chicken, fish, beef, shrimp, or pork are popular preferences.
The Indian version consists of vegetables more familiar to the region, such as carrots, beans, cabbage etc. You could, as the name suggests, put any leftover vegetables and other “odds and ends” into the dish; but these are the vegetables that go into a classic Indo American Chopsuey. Chicken is the primary meat used in the dish. The Indianised version is also spicier, to suit the Indian taste buds.
Few tips while preparing your American Chicken Chopsuey:
- Deep fry your noodles on a medium flame. This will prevent the noodles from getting burnt (if cooked on high flame) or too soggy from the oil (if cooked on low flame)
- If you’re serving the chop suey hours after it has been made, adjust the consistency of the sauce by adding a little water and heating it.
If you followed this recipe and had some more tips and tricks to add to this list, comment below! Share your photos of yummy American Chicken Chopsuey, tag us and use the hashtag #MadewithLicious to be featured on our page!