Chao Pat Chin

Chao Pat Chin is a Filipino Chinese dish of stir-fried vegetables, seafood, and meats. It is almost similar to chopseuy, but the cooking method used on this dish leaves the vegetables crisp and not overcooked.

Chao Pat Chin or Chow Pat Chin may look like chopseuy but are there any differences between the two? Based on observation Chao Pat Chin looks more extravagant than the regular Chopseuy as it contains lots of meats and of different varieties. With chopseuy meat is used just to flavour and garnish the dish, with Chao Pat Chin, meats and seafoods is one of its main ingredients, in fact the ratio of meat and vegetable in this dish is quite equal. Chopseuy is quite common in Manila while Chao Pat Chin looks like it’s more common in the Visayan region, where several of the Chinese restaurants there offer this on their menu.

Like Chopsuey or any other stir-fried mixed vegetable dishes there are no rules on what vegetables or meats used on this dish but the most common one utilized in most of the recipes are broccoli, carrots, baby corn and bell pepper. On the other hand, meats used usually are beef, pork, chicken, and a variety of seafood like prawns and squid. Some add quail eggs and cashews for texture.

Chao Pat Chin

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Chao Pat Chin is a Filipino Chinese dish of stir-fried vegetables, seafood, and meats. It is almost similar to chopseuy, but the cooking method used on this dish leaves the vegetables crisp and not overcooked.

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Ingredients

Units USM Scale 1x2x3x

Stir Fry

• 1/2 head broccoli, cut into florets
• 1 large carrot, sliced
• 8 pcs baby corn, sliced
• 1 red capsicum, sliced
• 1/2 cup roasted cashew nuts
• 250 g prawns
• 250 g squid, sliced
• 250 g chicken breast, velveted
• fish sauce
• freshly ground black pepper
• 1 onion, sliced
• 4 cloves garlic, minced
• oil

Sauce

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/3 cup chicken stock
• 2 tsp sugar
• 1 tsp cornstarch

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Instructions

1. Blanch broccoli for 90 seconds over rolling boiling water, remove from heat, drain water then place it in an ice bath to stop cooking.
2. In a wok heat oil to medium then sauté garlic and onions.
3. Bring the heat to high, add carrots and baby corn then stir fry for two minutes.
4. Add prawns and squid then cook for a minute.
5. Add the red capsicum and chicken then continue to stir fry for two minutes.
6. Combine sauce ingredients then pour it into the wok, bring it to a boil then add the chicken. Simmer in high heat for a minute then season with fish sauce and freshly ground black pepper. Toss in the cashews then serve.

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