Chopsuey

INGREDIENTS:

½ kilograms chicken, sliced thinly
½ kilograms shrimp, shelled & deveined
¼ kilograms chicken liver, separated into pieces
12 quail eggs, hard boiled and peeled
1 large carrot, sliced diagonally into strips
2 cups cauliflower florets
1/2 pound snow peas (sitsaro), ends removed
1 red bell pepper, cubed
1 green bell pepper, cubed
2 stalks celery, sliced diagonally
3 cups cabbage, shredded
5 cloves garlic, minced
1 large onion, diced
2 cups chicken broth
2 tablespoons cornstarch, dissolved in 1/4 cup cold water (slurry)
2 tablespoons oyster sauce
2 tablespoons sesame oil
Salt & pepper to taste

Chopseuy (Rey’s version)

Instructions:

1.       Saute garlic until light brown.

2.       Add onion. Cook until soft.

3.       Add pork (small pieces) and chicken (sliced thinly). Saute for 3 minutes or until light brown.

4.       Put the chicken liver (cut into small pieces) into the pot. Cook for 2 minutes.

5.       Put oyster sauce (and/or Knorr shrimp cube). Bring to a boil.

6.       Season with salt and pepper.

7.       Pour the slurry (2 tbsp cornstarch diluted in cold water). Let it boil.

8.       Add vegetables and cook in low heat

9.       Add hard-boiled quail eggs (optional) and continue to cook until the sauce thickens to your desired consistency.

10.   Transfer to a serving bowl. Serve.