Chicken chop suey Jamaican style
Chicken chop suey with cabbage Jamaican style
1 lb. cabbage
1/2 lb. pop chow (Pak choi)
1 large carrot/ julienne
1 lb. chicken
1 tsp. all-purpose season
1 tsp. smoke paprika
1 tsp. black pepper
1 tsp. onion powder
1/4 cup vegetable oil, or any oil of your choice
Salt to taste
1/2 of onion/sliced
2 cloves garlic/ chopped
1/2 of red sweet pepper (bell pepper)/ sliced
2 sliced hot pepper
Remove skin from chicken, trim excess fats. Cut chicken into small sizes then wash with vinegar water solution. Drain, pat dry with paper towel to rid of excess water.
Season chicken with salt, onion powder, paprika, black pepper and all purpose season. Cover and marinate for 20 minutes.
Wash pop chow and cabbage into salted water. Cut cabbage and pop chow thinly then season with salt and 1 tsp. of all-purpose as well as 1 tsp. black pepper, set aside
In a frying pan, heat oil on medium heat and fry chicken; fry on each side for about 4 minutes or until blood stop running. Put fried chicken into a container
Pour off oil from frying pan, leaving about 2 tsp. Sauté garlic, onion, hot and sweet peppers until translucent. Add carrot, cabbage, and pop chow to the pan and stir; Keep stirring vegetables for about 5 minutes
Add fried chicken to pot. Gentle toss the vegetables and chicken together. Lower the heat, cover the pot and simmer for about 5 minutes. Turn off heat and serve warm
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