![]() In my Chicken Chop Suey 雞球炒雜碎 recipe, I’ll show you how to make smooth, soft and tender chicken pieces fried with vegetables and a delicious sauce to bind it altogether. So, in my opinion, Chop Suey 炒雜碎 comes from this line of traditional home-style Chinese dishes. We use any protein and vegetables we have in the fridge, stir-fry it and add a sauce to it. These dishes are very typical home cooked dishes. I find that Chop Suey 炒雜碎 is very similar to another Cantonese dish that is generally called Sautéed Beef on Vegetables 菜遠牛肉 (Cantonese: choy yuen gnau yoke). This dish is pretty much a stir-fry of meat and vegetables on-hand with a soy sauce slurry to combine it all together. Some of these settlers opened up restaurants and found that locals didn’t eat organ meats so they replaced them with beef, chicken and pork. And the word “Suey 碎” means broken pieces. The word “Chop 雜” refers to a variety of organ meats. ![]() To save money, many of these settlers would make stir-fries from organ meats and vegetables on hand. Early Chinese settlers were predominantly Cantonese from Taishan, Guangdong. Some history first…the term “chop suey” came from the United States in the 1800’s during the California Gold Rush. And it was just as I thought I had eaten this dish all my life and I didn’t know it was Chop Suey! And I also did some research on chicken chop suey beforehand so I had an idea of what it was but I just needed to verify. Touch device users can explore by touch or with swipe gestures. When the auto-complete results are available, use the up and down arrows to review and Enter to select. We ordered from an authentic Chinese-Canadian restaurant. This Chop Suey recipe is not just visually stunning with its myriad of vegetables and meats, it is also delicious and so healthy Its easy a stir-fry of col. I ordered this dish once in my life and it was for the sole purpose of writing this recipe. Thus, if I were really craving decent Chinese food, I’d gladly drive the 40 minutes to Kitimat rather than dine at mediocrity in Terrace.Chicken Chop Suey 雞球炒雜碎 (Cantonese: gai kow chow chap sui) is not authentic Chinese food? I’m not so sure about that. I will say, though, that the Chinese food options in Kitimat blow Terrace’s options out of the water. So, if customer service really matters to you, I’d recommend Fortune Kitchen, otherwise it’s a tossup. However, Fortune Kitchen was far friendlier. In terms of space, Chop Suey Kitchen is much more the “dine in” option whereas Fortune Kitchen strikes me as more of a “take out” place because it only has 4 small tables inside. The only real difference between the two, as I saw it, was the physical size of the establishments and customer service. RECOMMENDATION: In all honesty, I found that Chop Suey Kitchen and Fortune Kitchen (located practically next door) were virtually identical in terms of food quality and flavours. In short, the customer service can and should be improved. Thus, it genuinely felt like I was the only person in the restaurant. ![]() After my food was delivered to my table, I never saw the server again. I was not greeted upon entering the establishment and was only acknowledged when having my order taken. ![]() Service throughout my meal was very much lacking. Needless to say, I couldn’t finish all of my food and so took it home to eat later. The prawns gave that nice “pop” I expect to receive when they’re cooked properly and the vegetables all looked nice and fresh. Likewise, the Gong Bao Prawns, much like the chow mein, came in an overly large portion but it, too, had a very nice flavour. The Szechuan flavour was subtle – maybe a little understated – but it worked well with the shrimp and other chow mein ingredients. It arrived in an ample portion (I’d say too much), and while it didn’t look overly exciting, it tasted hot, fresh and all the flavours were there. The Szechuan chow mein, however, was a nice surprise. Its exterior was nice and crispy, but it otherwise had little to no flavour and instead was very “juicy” (greasy). My food came quickly, but that’s to be expected given that I was literally the only person in the restaurant at the start of dinner. As I sat in the establishment reading the menu, I couldn’t help but think of that old saying: “Never judge a book by its cover.” Indeed, Chop Suey Kitchen exemplifies that statement to a tee.Īfter browsing the menu, I settled on an eggroll, Szechuan chow mein and gong bao prawns. Much to my surprise, the inside of Chop Suey Kitchen was very clean and spacious, though a bit on the chilly side. pausing outside for maybe 30 seconds, I decided to tempt fate and go inside. Given its external appearance, I wondered what the interior would look like. Located in an industrial area of the town, it looks almost derelict from the outside. Like a few places in Kitimat, Chop Suey Kitchen is one that I initially hesitated to enter. Hotels near (YVR) Vancouver Intl Airport.Hotels near Nautical West Sport Fishing.Hotels near Kitimat River Provincial Park.
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