Chicken Chop Suey Recipe – This exotic dish is from our Oriental heritage. There are large communities of Chinese in Jamaica, Trinidad and Guyana.

Ingredients

• 2 Garlic cloves, finely minced
• 1 tsp sugar
• 1 tbsp shee-yow
• 1 tbsp oyster sauce
• 2 tbsp cooking wine
• 3 tbsp of vegetable oil
• 2 chicken, cut into small pieces
• 1/4 foo-chuk*
• 8oz can bamboo shoots,drained
• 2oz dried chines mushrooms
• 1/2cup water
• 1/4cup chopped green onions
• 1/4cup grated carrots
• piece of green (fresh) ginger, finely chopped
• salt to taste

How To Make Chicken Chop Suey:

1. Combine green ginger, garlic, salt, sugar, pepper, shee-yow, oyster sauce and cooking wine. Pour chicken and marinate for 30 minutes.
2. Fry chicken, with marinade, in oil for 5 minutes; add foo-chuk, bamboo shoots and Chinese mushrooms. Add 1/2 cup water. Simmer on low heat 15-20 minutes. When completed, add green onions and grated carrots.

*Foo-chuk is a bean curd available at chineese groceries.
Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

Ingredients

• 3 Cups peeled and shredded cucumbers
• 1 small onion, finely chopped
• 5 cups chicken stock (canned, homemade or cubes)
• 2 tsp cornstarch
• 1 tbsp water
• 1 cup heavy cream
• 1 tsp sherry
• 2 tsp chopped parsley
• salt and pepper to taste
• cucumber slices

How To Make Chilled Cucumber Soup:

1. Place cucumbers, onion and chicken stock into a saucepan; cover and simmer gently for 10-15 minutes.
2. Remove from heat, cool; place in blender and puree. Add salt and pepper.
3. Mix cornstarch with 1 tbsp water. Stir into soup. Simmer until soup thickens. stirring constantly.
4. Remove from heat. Stir cream and sherry into soup.
5. Remove from heat. Mix well before serving. Garnish individual soup bowls with chopped parsley and translucent cucumber slices.

Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

Avocado Dip Recipe is a smooth rich dip recipe – add pepper sauce if you like it hot.

Avocado Dip Ingredients

• 2 ripe avocados
• 2 garlic cloves, minced
• 1 tsp lemon juice
• 1 tsp hot pepper sauce (optional)
• salt and pepper to taste

How To Make Avocado Dip:

1. Peel avocados, and then mash with a fork.
2. Stir in the minced garlic, lemon juice, salt and pepper..
3. Add hot pepper sauce to taste and mix well. When cooked, the coo-coo mixture will be thick and smooth.
4. Chill before serving. Serve with fresh vegetables, crackers or corn chips.

   Note: The avocados should be firm but not hard.

   Variation: Finely chopped ripe tomato add colour and flavour.

Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.