Chop Suey

Nick's grandfather raved about the food in a small Chinese restaurant in Mound, Minnesota. In fact he could not have been more excited to show off this one particular restaurant to us. Being used to New York City's Chinese restaurants, we were a little surprised at this restaurant's very limited menu. Grandpa George recommended chop suey, egg foo yung, and chow mein. Our usual choices consisted of General Tso chicken, beef in orange sauce, and moo shu pork. However since these items were not on the menu, we went along with Grandpa George's suggestions; besides his enthusiasm was priceless. The restaurant may have been small with limited choices, but the food was delicious. I will always treasure my loving memory of Grandpa George and his eagerness to share one of his favorite restaurants with us.           
     
                                                            Chicken Chop Suey
                                                                   courtesy of
                                                      New York Times Magazine
                                                                  Mark Bittman

Ingredients
1 large or 2 medium chicken thighs
1 1/2 pounds of bok choy, washed and cut into
   eighths lengthwise,  then crosswise into
   3-to-4-inch ribbons
2 tablespoons vegetable oil
1 1/2 tablespoons oyster sauce
1 tablespoon cornstarch mixed with 2
   tablespoons water
1 teaspoon toasted sesame oil
Salt to taste
White pepper

Preparation
1. In two cups boiling water, simmer the chicken for 30 minutes.  Remove chicken from the water,  and let cool. Reserve the stock. When the chicken is cool enough to handle,  remove the meat,  chop and set aside; discard the skin and bones.

2. Put the vegetable oil in a large,  wide skillet set over high heat.  When it is hot,  add the bok choy, and cook for 1 minute,  stirring constantly.  Then add half the reserved stock to the pan, and cover; cook until the bok choy is crisp but still tender, about 2 minutes.  Remove the the cover, and continue cooking until the liquid evaporates and the bok choy browns a bit, 5 to 6 minutes.  Transfer to a plate.

3. Add the remaining stock and the chicken to the pan set over high heat. Heat the chicken through,  then add the oyster sauce, sugar,  cornstarch slurry, sesame oil, and reserved bok choy; season to taste. Toss to combine and serve immediately over rice.

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