It made sense to use everything an animal had to offer, and by accounts of the time, chop suey used organ meat very well. Ingredients: Bean Sprouts, Celery, Water, Salt, Water Chestnuts, Onions, Carrots, Bamboo Shoots, Less Than 2 of: Sugar, Red Bell Peppers, Monosodium Glutamate. Stir in bean sprouts and cook 1 minute more. ![]() Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Remove from the pan and set aside in a bowl to keep warm. ![]() Today, those parts of animals get ground up into sausage and other processed meat products, but they added flavor and variety in the day before wide-spread refrigerators and freezers made it easy to transport butchered meat. Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Food critics of the day even noted them in their reviews. In the 1800s, when chop suey first gained popularity with powerful (often white) Americans, it typically included a variety of ingredients like giblets and livers. However, Atlas Obscura notes that according to historian Yu Renqui, "chop suey" probably comes from two Chinese characters that, together, refer to meat from organs and entrails. A popular theory is that it grew out of the name for a Cantonese dish that roughly translates as "miscellaneous leftovers," according to Food & Wine. ![]() There's been a lot of debate about the name of chop suey. In the early days of chop suey, chefs embraced meats more popular in the day and less common in modern supermarkets: offal. Chop chicken breast into bite sized pieces, then mix with the other ingredients.
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