I tilt my knife to slice the carrot into chunks, place the chunk cut-side-down, and further slice them into rhombus-shaped pieces. I prefer to slice it on the bias so it has a longer shape and is easier to pick up with chopsticks. The veggies should be cut to a similar size, so they cook evenly and achieve a perfect texture. How to cut veggies for chicken chop sueyĬutting the vegetables properly is one of the most important things to make a great chicken chop suey. Marinated chicken, mixed sauce, aromatics (I forgot to show the garlic in the picture, oops!), veggies that require more cooking time (on one plate), and veggies that require less cooking time. It looks long but the entire process is very simple.īefore cooking, your counter should have: Prepĭon’t be intimidated by the recipe ingredient list. The total volume of veggies should be four cups or less. And you can use up to three (loosely packed) cups of veggies that require less cooking time. If you use a large 12” skillet (or wok), you can use up to two cups of sliced vegetables that require more cooking time. NOTE: It’s important to not to crowd your frying pan. The bottom line is, you should have at least one aromatic and one vegetable. Ideally, you should have one or more ingredients from each of the three groups for a more vibrant chop suey. Leafy greens & veggies that require less cooking time: blanched broccoli, blanched green beans, spinach, bean sprouts, choy sum (chopped).
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