One of my favourite Chinese recipes. Another dish that doesn’t need anything else to go with it.
Servings
6
servingsPrep time
40
minutesCooking time
1
hourTotal time
1
hour40
minutesIngredients
1 lb cabbage
1 lb cauliflower
4 oz spring onions
4 oz chicken (sliced)
4 oz chicken liver (cubed)
oil for deep frying
2 tbsp soy sauce
2½ cups oil
1 cup water
8 oz turnips
8 oz carrots
4 oz china cabbage
4 oz onions
4 oz prawns (peeled & cleaned)
8 eggs
8 oz noodles
6 tsp salt
4 tsp sugar
1 cup tomato ketchup
1 cup cornflour
Directions
- Peel and slice all vegetables in cubes.
- In boiling water parboil carrots and turnips together.
- Parboil cauliflower and cabbage separately. When done, dip in cold water, then drain.
- Heat 4 lbs oil till it is smoking. Deep fry the noodles till golden brown and crisp.
- Remove from oil and keep in a hot plate.
- Heat 2 cups of oil. Add onions, prawns, chicken and chicken liver, and fry for a couple of minutes.
- Add all the vegetables and season with salt, sugar, soya sauce, and tomato ketchup. Stir well.
- Add the dissolved cornflour and stir till the water evaporates.
- Add the remaining ½ cup oil. Stir and remove from flame.
- Heap the vegetables onto the noodles.
- Double fry eggs and place on Chopsuey.
