Special Chopsuey

Special Chopsuey is the Filipino chop suey cooked with pork, chicken, chicken liver, shrimp, and boiled quail eggs in one pot.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, one-pot, quick, Savory, Special Chopsuey

Servings: people

Calories: 285kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Cooking pot A wide pot works better than a deep one, so the vegetables sit in a shallow layer under the cover
1 Small Mixing Bowl For diluting the cornstarch in water

Ingredients

1 small head cabbage chopped
1 small red bell pepper cut into squares
1 small green bell pepper cut into squares
12 pieces quail eggs boiled and peeled
2 cups cauliflower chopped
6 to 10 pieces shrimp head and shell removed
3 ounces chicken liver sliced
4 ounces chicken breast thinly sliced
3 ounces pork shoulder thinly sliced
1 medium carrot sliced
1 medium yellow onion sliced
4 cloves garlic crushed and chopped
2 tablespoons cornstarch diluted in 4 tablespoons water
2 1/2 tablespoons oyster sauce
1 piece Knorr Shrimp Cube
2 cups water
3 tablespoons cooking oil
Salt and ground black pepper to taste

US Customary - Metric

Instructions

Heat the cooking oil in a pot.
3 tablespoons cooking oil
Sauté the garlic until it starts to turn light brown.
4 cloves garlic
Add the onion. Sauté until it softens.
1 medium yellow onion
Add the pork and chicken. Sauté for 3 minutes, or until the meat starts to brown.
3 ounces pork shoulder, 4 ounces chicken breast
Add the chicken liver. Cook for 2 minutes.
3 ounces chicken liver
Pour in the water and add the Knorr Shrimp Cube. Let it boil, then cover the pot and cook over medium heat for 15 minutes.
2 cups water, 1 piece Knorr Shrimp Cube
Add the cauliflower and carrot. Cover and cook for 3 minutes.
2 cups cauliflower, 1 medium carrot
Add the red and green bell peppers, shrimp, and cabbage. Cover and cook for another 3 minutes.
1 small red bell pepper, 1 small green bell pepper, 6 to 10 pieces shrimp, 1 small head cabbage
Add the oyster sauce. Season with salt and ground black pepper to taste, then toss until everything is well combined.
2 1/2 tablespoons oyster sauce, Salt and ground black pepper
Add the quail eggs. Pour in the cornstarch slurry while gently tossing the ingredients. Continue cooking until the sauce thickens to your desired consistency.
12 pieces quail eggs, 2 tablespoons cornstarch
Transfer the Special Chopsuey to a serving bowl.
Serve warm. Share and enjoy!

Video

Notes

Make ahead – Slice the pork, chicken, and liver and cut the vegetables up to a day in advance, keeping the meat and the vegetables in separate containers in the refrigerator. Boil and peel the quail eggs the same day.

Scaling – Doubling the recipe does not mean doubling the water. Use 3 cups for a double batch and add more only if the pot looks dry before the vegetables go in.

Heat control – Keep the pot at a steady medium once it is covered. A hard boil breaks the cauliflower apart before the cabbage has softened.

Serving – Arrange the quail eggs on top after transferring to the serving bowl instead of tossing them all through, so each serving gets a few.

Nutrition