Thanks for watching, Today's recipe its Chiken chop suey. Let me tell you some things about the story of the chop suey. Chop suey (Chinese: 杂碎; pinyin: zá suì; literally "assorted pieces") is a Chinese dish consisting of meat (often chicken, fish, beef, shrimp (UK: prawns) or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Indonesian Chinese cuisine it is known as Cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables. Origin Chop suey, made with garlic chicken and peapods, on fried rice Far East Chop Suey restaurant in Little Tokyo, Los Angeles: Restaurants like this are now rare, but were once a common sight in the United States. Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact comes from Taishan (Toisan), a district of Guangdong Province (Canton), which was the home of many of the early Chinese immigrants to the US The Hong Kong doctor Li Shu-fan reported that he knew it in Taishan in the 1890s. Chop suey appears in a 1884 article in the Brooklyn Eagle, by Wong Chin Foo, "Chinese Cooking," which he says "may justly be called the "national dish ...
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