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Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 cups cooked chicken, deboned and sliced into strips about an inch long
- 2 tablespoons fat
- 1 small onion, peeled and thinly sliced
- 1 cup celery, sliced
- 1⁄2 green bell pepper, seeded and thinly sliced
- 8 ounces mushrooms, chopped and drained (reserve juice)
- 1 1⁄2 cups chicken stock, plus reserved mushroom liquid
- 1 teaspoon soy sauce
- salt and pepper, to taste
- 1 (20 ounce) can bean sprouts, drained (fresh is fine, too)
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon water
- water chestnut, if desired
- Melt butter or fat in skillet; add onion, celery and green pepper.
- Brown slightly and add liquid.
- Allow vegetables to simmer in the stock until tender, about 15 minutes.
- Add soy sauce; season to taste with salt and pepper and stir in cornstarch slurry.
- Cook for five minutes until thickened.
- Add chicken, mushrooms and sprouts; heat thoroughly but do not boil.
- Serve hot with steamed rice.