Recipe

Ingredients: (Serves 1) 

  • 2 tsps sugar

  • ½ tsp salt

  • 1 tsp tomato ketchup

  • 2 tsps sweet & sour sauce

  • A little pepper

  • ¼ tsp potato starch

  • 3 tsps vegetable oil

 

 

  • 2 tbsps cold water

  • 1 egg

  • 100g shrimps, blanched

  • 100g chicken, blanched and shredded

  • 120g water-chestnuts, sliced

  • 50g bamboo shoots, shredded

  • 150g bean sprouts

 

 

 

ming ai british chinese food culture 2011 p seafood 001good earth chop suey

Method:

  • Cook an omelette with 2 tsps oil.

  • Stir-fry the shrimps and chicken for 1 minute.  Add the water-chestnuts, bamboo shoots and bean sprouts, and stir-fry for 2 minutes.

  • Add sugar, salt, tomato ketchup, sweet & sour sauce and pepper, and stir-fry all ingredients thoroughly.

  • Mix the potato starch with cold water, and then add this mixture and stir-fry for 30 seconds to thicken the sauce.  Transfer the chop suey to a plate, top with the omelette and serve. 

 

Story:

There have been ongoing debates on how chop suey was created, as this dish is nowhere to be found in China. There are currently three versions of the story, which all took place in USA:

Version 1: California Gold Rush

In 1848, when the gold rush had begun in California, about 25,000 Chinese had arrived in the hope to fulfill their American dream. Most of them started laundry businesses, and some of them established Chinese restaurants, serving simple dishes to white miners. It is said that the chop suey dish  was created at that time due to lack of ingredients and in an attempt to satisfy western palates.

Li Hongzhang in 1896Version 2: Li Hung-Chang's Hospitality

In 1896, the most influential Chinese diplomat at the time: Li Hung-Chang visited the USA, and  brought an oriental breeze into the country. Some say that chop suey was invented by Li Hung-Chang's personal chef at a dinner on 29th August 1896. The dish was composed of celery, bean sprouts, and meat in a tasty sauce. This dish was supposedly to greet both Li's American and Chinese guests.

Version 3: Li Hung-Chang's Personal Preference

Another version of the story claimed that during Li Hung-Chang's visit in USA, he declined the fancy western food and drinks which were offered to him, but only ate what was prepared by his personal chef. As it was difficult to acquire raw ingredients in the USA at that time, Li's chef gathered some vegetables and meat, and fried them together in a tasty sauce. When Li Hung-Chang was later on interviewed by American journalists on what he has eaten, he answered: "Za sui – odds and ends" – and that is what they reported. 

(http://www.ming-ai.org.uk/bcfc/index.php?option=com_content&view=article&id=205:chop-suey-from-east-to-west&catid=2:food-for-thought&Itemid=4)

菜譜

原料:(一人份)

  • 糖 2 茶匙

  • 鹽 ½ 茶匙

  • 番茄醬 1 茶匙

  • 甜酸汁 2 茶匙

  • 胡椒粉 少許

  • 生粉 ¼ 茶匙

  • 植物油 3 茶匙

 

 

  • 冷水 2 湯匙

  • 雞蛋 1 隻

  • 蝦 100 克(灼熟)

  • 雞肉 100 克(灼熟,切絲)

  • 馬蹄 120 克(切片)

  • 筍 50 克(切絲)

  • 芽菜 150 克

 

 

 

 

ming ai british chinese food culture 2011 p seafood 001

good earth chop suey

做法:

  • 用 2 茶匙油煎蛋餅備用。

  • 用 1 茶匙油將蝦與雞絲炒 1 分鐘。加入馬蹄片、筍絲與芽菜,翻炒 2 分鐘。

  • 加入糖、鹽、番茄醬、甜酸汁與胡椒粉翻炒均勻。

  • 加入生粉與冷水開成的芡漿,翻炒 30 秒即起鑊。將蛋餅鋪在雜碎之上即可。

 

故事:

關於雜碎的起源,爭論一直沒有平息過,因為這道 “中菜” 在中國其實無跡可尋。現有的三個版本全是發生在美國的故事:

版本一:加州淘金熱

1848 年,當淘金熱開始時,大約 25,000 名華工懷著實現美國夢的希望抵達加州。他們大多以洗衣業起家,也有一些開設中餐館,給白人礦工供應簡單膳食。據說雜碎菜式就是在那時發明的,以應對食材的短缺,同時也是華人滿足西方口味的一種嘗試。

Li Hongzhang in 1896版本二:李鴻章的待客之道

1896 年,中國當時最有影響力的外交家李鴻章出訪美國,為美國帶來一股東方氣息。有人說雜碎就是李鴻章的家廚在 1896 年 8 月 29 日創造的,材料包括芹菜、豆芽和肉,配以美味的醬汁,用於款待李鴻章的美國與中國賓客。

版本三:李鴻章的個人喜好

故事的另一個版本聲稱,李鴻章在出訪美國期間,不接受別人提供給他的西方飲食,只吃自己家廚準備的食物。由於在當時的美國很難找到中餐食材,李鴻章的家廚只好把一些蔬菜和肉做成雜燴,輔以美味醬汁。當美國記者問及李鴻章的飲食時,他答道:“雜碎——零零碎碎的東西。” 記者如是報導。 

http://www.ming-ai.org.uk/bcfc/index.php?option=com_content&view=article&id=205:chop-suey-from-east-to-west&catid=2:food-for-thought&Itemid=4

Demonstrator 示範者

ming ai british chinese food culture 2011 p events 032

Chef Ben Cheng has got over twenty years' professional experience in catering business in the UK. He became a Head Chef of the Good Earth Group when he was in his early twenties, and later promoted to Executive Chef. He is an expert in Oriental cuisine and has passion in introducing healthy Chinese cooking to general public. Now Ben is a Director of Good Earth Group, a reputable Chinese restaurant chain in London. 
 


鄭仲斌大廚在英國從事餐飲業已逾廿載。二十多歲時,他已成為大三元集團的大廚,其後晉升為行政總廚。作為東方烹飪的專家,鄭大廚致力向公眾推廣健康中餐。現在他在倫敦享譽盛名的大三元集團擔任董事。


Recipe Provider  菜譜提供者

good earth restaurant