How do you add flavour to chicken chop suey?!
Answers: every time i make it, it comes out mushy and bland. is there anything i can add to give it more of a chickeny taste, and to keep them crisp instead of mushy?
I use chicken broth and if u live close to a chinese supermarket u can get the chop suey mix, My friends love the chop suey I cook. I also use chicken broth with corn starch. I use 5 tbl spoons of olive oil, 3 chicken breast cut in small slices, half onion chopped , little ginger, 1tbl spoon of minced garlic. I lb of precooked shrimp, celery, bell pepper, carrots, chinese bok choy. Also dark superior soy sauce. IAfter the oil is hot enough put the onions with garlic&ginger and put the chicken in it, put little salt and cook it for 5 mins and add little bit of dark soy sauce. you can also trying putting little bit of heineken beer for flavor. Once the chicken is done put the shrimp and the chop suey mix, If u don't have the mix use one cup of chicken brotha nd add some corn starch. bring it boil and put the all the vegetables in it except the bok choy, cook everything for 2 mins and put the bok choy at end. turn the stove off and let it simmer for 5 to 10 mins. Let me know how does it come.
You could try chicken bouillon. Also are you using chow mein noodles are regular noodles?? I am not sure what you are trying to keep crisp. Chow mein noodles are going to get mushy no matter what you do. Just serve at the last minute. Don't let it sit in the suey broth before serving.
two good ideas, the second from someone who probably did not know that shrimp is not kosher...crushed walnuts and sliced pecans are also good additions to the above selections...sunflower seeds, all that kind of stuff gives it flavor, texture, and added minerals...l'chaim, Brian
I'd consider using dark meat instead of white meat. White meat is relatively flavorless.
And many cooks don't put sufficient salt into homemade foods. Processed foods end up with too much, homemade not enough. Not so much that you taste salt, but enough that it brings out the flavors in what's in the dish. Soy sauce is another good place to add saltiness, plus it adds a flavor of it's own.
Generally if you stir fry with chicken, you need to cook the chicken separately from the rest of the ingredients, then mix them together at the end. If you cook the whole thing until the chicken cooks through then you can overcook the other vegetables. Cook the chicken with some flavoring ingredients (garlic, soy sauce, etc) until cooked through, then do the vegetables with some flavoring ingredients, then just when they seem to be the consistancy you want, add the chicken back, correct the seasoning, and serve immediately.
Stirfry's you also need to have all ingredients ready to go, prepped and premeasured before you start any cooking (aka 'mis-en-plas' sp?) since it happens so fast. If you are still prepping & measuring ingredients while it's cooking you are probably going to overcook whats in the wok.