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Chop Suey with Dak Gui Meat

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Chop Suey with Dak Gui Meat

The perfect chop suey with dak gui meat recipe with a picture and simple step-by-step instructions.

  • 500 g Chicken fillets cut into very thin strips
  • 0,5 tsp Chili paste, (Gochujang), or Sambal Oelek or Harissa
  • 50 ml Rice wine, (mirin)
  • 2 tbsp Soy sauce, dark
  • 2 tbsp Sesame oil, made from roasted sesame seeds
  • 3 Garlic cloves very finely chopped
  • 1 piece Ginger root, finely chopped, about as much as garlic
  • 1 tbsp Sesame
  • 1 tbsp Salt and pepper
  • 2 Carrot (s), cut into very thin strips
  • 1 Leek stick (s), cut into fine rings
  • Oil
  1. Mix the Gochujang chili paste, mirin, soy sauce, sesame oil, garlic, ginger, sesame seeds, salt and pepper in a bowl with the chicken strips and cover them in the refrigerator for at least 3 hours. Heat oil in a wok (or skillet) and fry the meat until cooked through. Remove the meat from the wok and stew the carrots and leek in the pan. Add a little oil if necessary. When the carrots turn yellow and cooked, add the meat again and mix well. Serve with rice.
Dinner
European
chop suey with dak gui meat

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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