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chicken chop suey

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.

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Chicken and Okra Stew

Chicken and Okra Stew Recipe – Try this hearty stew!

Ingredients:

  • 4 teaspoons canola oil, divided
  • 2 pounds skinless, boneless chicken thighs, quartered
  • 1 habanero pepper
  • 1 1/2 cups chopped green bell pepper
  • 1 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 2 1/2 cups chopped plum tomato
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 pound fresh okra pods, cut into 1-inch pieces

How to Make Chicken and Okra Stew:

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan.

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Add remaining 2 teaspoons oil to pan; swirl to coat. Add minced habanero, bell pepper, onion, and celery; sauté 5 minutes or until tender, stirring occasionally. Add tomato; cook 3 minutes or until tomato softens. Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes. Add okra; cover and simmer 15 minutes or until okra is just tender.

Bruce Weinstein and Mark Scarbrough, Cooking Light, MAY 2010 – Photo: Kwaku Alston; Styling: Kevin Crafts

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Honeyed Chicken Wings Recipe Ingredients:

Honeyed Chicken Wings

Tasty Honeyed Chicken Wings. Chicken wings are marinated in garlic, honey, brown sugar, soy sauce, and lemon juice, then roasted in the oven.

  • 3 tablespoons soy sauce
  • 4 tablespoons runny honey
  • 2 tablespoons vinegar
  • 1 tablespoon sherry
  • 2 teaspoons soft brown sugar
  • ½ teaspoon ground ginger
  • 1 garlic clove, crushed
  • 12 chicken wings, trimmed

For the dipping sauce:

  • 2 tablespoons grated onion
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon lime juice
  • 2 tablespoons peanut cream
  • 6 tablespoons coconut cream
  • Pinch of salt

How To Make Honeyed Chicken Wings:

  1. Put the soy sauce, honey, vinegar, sherry, sugar, ginger and garlic in a bowl and mix well together, blending thoroughly until smooth.

  2. Put the chicken wings in a shallow bowl and pour the honey marinade over the top. Smear the marinade all over the wings then cover and leave in a cool place to marinate for 2 hours.
  3. While the wings are marinating make the sauce. Fry the onion in the oil for about 5 minutes until golden brown. Stir in the sugar, lime juice and peanut butter, and then add the coconut cream, a little a time. Add the salt and cook over gentle heat until smooth and think. Set aside.
  4. Remove the chicken wings from the marinade and place on a rack in a baking pan. Cook in preheated oven at 190C/ 375F/Gas Mark 5 for 15-20 minutes, until crisp and golden brown and cooked through. Baste from time to time with any leftover marinade. Alternatively, grill for 5-7 minutes each side. Serve with the warm peanut dipping sauce.

Preparation: 15 minutes + Marinating Time
Cooking:15-20 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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