Chicken Chopsuey Fiji Style - Rich Gravy

Chicken chopsuey Fiji style is one that has a thick gravy base and full of fresh vegetables. If you’ve eaten and loved the famous Joji’s stir fries and chopsuey, you will have noticed that the meat and onions are plentiful. Sure the meal is outrageously large and so delicious but it lacks extra fresh vegetables that adds an extra depth of flavour. If you’re making your own from scratch, you can do so much with it such as add bone-in chicken which has a better flavour and texture than just chicken breasts. Piling in a heap of chinese cabbage and whatever fresh ingredients you like such as capsicum, frozen mixed vegetables, celery, cauliflower, broccoli and carrots will make this meal nutritious too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl place your chicken then add soy sauce, garlic, ginger, chillies, 1 tsp oil and Chinese cooking wine (optional). Let the mixture marinate for a minimum of 30 minutes

Step 2

Meanwhile, prepare your vegetables and slice and dice them as you desire

Step 3

Heat oil in a deep frying pan or wok on high heat

Step 4

Add the marinated chicken to the wok or pan and cook on high heat, stirring frequently for 5 minutes. If there is a lot of water in the pan, cook till the water reduces (lower heat if garlic begins to burn)

Step 5

Place the vegetables into the pan (except Chinese cabbage) and cook on high heat for 5 – 7 minutes or until done (prevent overcooking the vegetables to keep them crisp)

Step 6

Gently add the cabbage, turning to combine it through and letting it wilt

Step 7

Make the gravy mixture by combining the cornstarch and water in a jug or bowl to make approximately one cup of gravy*. Add this to the pan and mix frequently to avoid catching to the pot

Step 8

Cook till a thick gravy forms – this takes about 2 minutes

Step 9

Sprinkle the black pepper, then taste the gravy for salt and add more if required

Step 10

Turn off the heat and serve hot with rice, dalo, cassava or noodles.

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