Thursday, October 8, 2009
Chicken Chop Suey (CEIMB)
This week's Craving Ellie in my Belly recipe is the ever-loved, ever-comforting, ever-not-really-Chinese-but-we-can-pretend chicken chop suey. Ellie's version is much lighter, of course. And I have to say, it tastes great. There's no intensity of flavor here, and if you are looking for that, this might not be the recipe for you. If you tried to add chilies or other spicy ingredients, it would lose all of its subtle warmth.
This is a basic stir fry with a few extra touches thrown in to make it more exciting. Most notably the won tons. I had never bought won ton skins before, but I am officially converted. (Yet again, Ellie introduces me to a new favorite ingredient!) Here they are baked instead of fried, and you really wouldn't know the difference, other than a lack of greasiness. They taste just like those fried won tons you get in Chinese restaurants.
Overall, definitely a success, and just what the doctor ordered for my cold.
Chicken Chop Suey
adapted from Ellie Krieger's The Food You Crave
Four 3-inch square wonton skins, separated
pinch of salt
3/4 teaspoon cornstarch
1/2 tablespoon dry sherry
1/2 tablespoon canola oil
2 scallions (white and green parts), thinly sliced
2 small cloves garlic, or one large, thinly sliced
1 small head napa cabbage, cored and thinly sliced
3 stalks celery from the heart, thinly sliced
4 oz. canned bamboo shoots, drained and cut into thin strips
1 cup fresh* shiitake mushrooms, cleaned, stemmed, and thinly sliced
1/2 cup low sodium chicken or veggie broth*
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
1 cup cubed or shredded cooked chicken
toasted sesame seeds
* Note: You can also do what I did and use dried mushrooms; reconstitute them in boiling water and then use that water instead of broth.
1. Preheat toaster oven (or oven) to 375. Line a baking sheet with foil and coat with cooking spray. Lay the won ton skins on the baking sheet and spray them with cooking spray. Sprinkle lightly with salt and bake for about 5 minutes, or until browned and crisp. Set aside to cool.
2. In a small bowl, whisk together cornstarch and sherry until smooth. Set aside.
3. Heat canola oil in a large skillet or wok over medium-high heat. When hot, add the scallions, garlic, cabbage, celery, bamboo shoots and mushrooms (unless using reconstituted mushrooms, in which case add them when you add the chicken later). Stir fry until cabbage softens and starts to wilt, 3 to 4 minutes.
4. Add the broth, soy sauce, and sesame oil. Cook for 3 minutes. Add the sherry-cornstarch mixture and stir to combine. Add chicken (and reconstituted mushrooms, if using) and heat through. Serve topped with sesame seeds and broken-up won tons.