Chopsuey

 

Ingredients

• water
• 1 large carrot, peeled and sliced on a bias into ¼-inch thick
• ½ broccoli, cut into florets
• ½ cauliflower, cut into florets
• ¼ small cabbage, cut into 1-inch thick strips
• ½ small red bell pepper, seeded and cut into strips
• ½ small bell pepper, seeded and cut into strips
• 1 tablespoon oil
• 1 small onion, peeled and sliced
• 1 to 2 cloves garlic, peeled and minced
• 1 cup chicken thigh fillets, cut into 1-inch cubes
• 1 tablespoon oyster sauce
• ½ cup chicken liver, cut into 1-inch cubes
• 4 to 5 pieces baby corn, halved crosswise
• 5 to 6 quail eggs, hard boiled and peeled
• 1-1/2 teaspoons corn starch
• salt and pepper to taste

Instructions

1. Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart of water. Set aside.
2. In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to the boiling water and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid. Drain vegetables from the ice bath when they are cold.
3. In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.
4. In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is cooked.
5. Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
6. In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Serve hot.

Source: Kawaling Pinoy