![]() The cooks, faced with limited ingredients, gathered whatever vegetables and leftover meat they had on hand and quickly stir-fried them together. The Chinese chef at Delmonico's restaurant in lower Manhattan created chop suey as a special dish for Li Hongzhang, and it quickly gained popularity among other diners.Īnother popular legend is as follows: One day in San Francisco's Chinatown, a group of Chinese miners entered a restaurant and requested a meal. As the story goes, Li Hongzhang requested a meal that was not too spicy and unfamiliar to his palate. One popular legend surrounding the origins of chop suey involves Chinese diplomat Li Hongzhang's visit to New York City in 1896. Tsap seui translates to "miscellaneous leftovers," reflecting the resourcefulness of the Chinese community in making the most out of available ingredients. Often regarded as an iconic symbol of Chinese cuisine in the United States, the legend of chop suey reveals a tale of adaptation and creativity.Ĭhop suey is said to have originated from a dish called "tsap seui" in Taishanese, a dialect spoken by many early Chinese immigrants. Serve the chicken and vegetables over the steamed riceĬhop suey, a popular dish in Chinese-American cuisine, has a fascinating origin story that intertwines history, migration, and cultural fusion.Cook, stirring occasionally, until sauce thickens, 3 to 4 more minutes. Stir the sauce again and pour into the pan along with the chicken.Add the cabbage to the pan and cook, stirring occasionally, about 2 minutes.When the oil is hot add the onion, garlic, celery, carrot, and baby corn to the pan and cook, stirring occasionally, about 4 minutes. Add the remaining 1 TBSP of peanut oil to the wok.Transfer the cooked chicken to a plate and set aside. When the oil is hot add the chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes (depending on the thickness of your chicken slices). Heat 1 TBSP of the peanut oil in a wok over medium-high heat.Mix the SAUCE ingredients together in a bowl until well combined and cornstarch has dissolved. ![]() Let the rice sit in the covered pan WITHOUT REMOVING THE LID for 15 more minutes. KEEP THE LID ON and turn off the heat. ![]() Simmer the rice over low heat WITHOUT REMOVING THE LID for 10 minutes. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low.
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