Special Chopsuey

Special Chopsuey: A Filipino-Chinese stir-fry with chicken liver, lap cheong, XO sauce, and vibrant veggies. Perfect for celebrations or a weekend treat!  Upgrade your Chopsuey game with this special version! Packed with chicken liver, lap cheong, and XO sauce, it’s a feast for the senses. #SpecialChopsuey

In the Philippines, the word “special” attached to a dish name instantly elevates it. Whether it’s special laing, special pancit, or special halo-halo, these dishes are more than just everyday meals—they’re upgraded versions meant for celebrations, gatherings, or simply treating yourself. What makes them special? It’s all about the extra ingredients—those that are a bit pricier, harder to find, or simply reserved for special occasions. These additions not only enhance the flavour but also make the dish more visually appealing. Today, I’m sharing my recipe for Special Chopsuey, a Filipino-Chinese stir-fry that’s packed with vibrant vegetables, succulent proteins, and a few luxurious touches that take it to the next level.

What Makes This Chopsuey Special?

The beauty of Filipino Chopsuey lies in its versatility. It’s a dish that can be adapted to whatever ingredients you have on hand, making it a staple in many households. But for this Special Chopsuey, I’ve added a few premium ingredients that transform it into something extraordinary. Think chicken liver for richness, lap cheong (Chinese sausage) for a sweet and smoky depth, dried shiitake mushrooms for an earthy umami boost, and a dollop of XO sauce for its intensely savoury, umami-rich flavour. These additions, along with colourful vegetables like yellow bell peppers, baby corn, and sugar snap peas, make this dish a feast for both the eyes and the palate.

The Origins of Chopsuey

Chopsuey has its roots in Chinese cuisine, specifically from the Cantonese term tsap sui (杂碎, zásuì), which means “mixed pieces.” It was created by Chinese immigrants in the United States during the late 19th century as a way to use up leftover vegetables and meat. Over time, the dish spread to other countries, including the Philippines, where it was adapted to local tastes and ingredients. Filipino Chopsuey often includes vegetables like chayote and cabbage, as well as proteins like pork, chicken, or shrimp, all cooked in a savoury sauce made with soy sauce, oyster sauce, and cornstarch for thickening.

The Flavour Profile

This Special Chopsuey is a symphony of flavours and textures. The chicken liver adds a rich, creamy element, while the lap cheong brings a sweet and smoky contrast. The XO sauce elevates the dish with its complex umami notes, and the dried shiitake mushrooms add an earthy depth. The vegetables—crisp broccoli, sweet carrots, crunchy baby corn, and vibrant bell peppers—provide a refreshing balance to the savoury components. Tossed in a sauce made with oyster sauce, fish sauce, and a touch of brown sugar, every bite is a delightful mix of sweet, salty, and umami flavours.

Perfect for Special Occasions

While Chopsuey is often a daily dish in Filipino households, this Special Chopsuey is reserved for those moments when you want to go the extra mile. Whether it’s a family gathering, a holiday celebration, or just a weekend treat, this dish is sure to impress. It’s also a great way to introduce friends to Filipino-Chinese cuisine, as it’s familiar yet elevated.

A Dish That Brings People Together

What I love most about this recipe is how it brings people together. It’s a dish that’s meant to be shared, enjoyed with steamed rice and lively conversation. It’s a reminder that food isn’t just about nourishment—it’s about connection, celebration, and the joy of coming together.

So, if you’re looking to elevate your Chopsuey game or simply want to try something new, give this Special Chopsuey a try. It’s a dish that’s rooted in tradition but open to innovation, just like the best recipes should be.

Special Chopsuey

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Special Chopsuey: A Filipino-Chinese stir-fry with chicken liver, lap cheong, XO sauce, and vibrant veggies. Perfect for celebrations or a weekend treat!

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Ingredients

Units USM Scale 1x2x3x

Proteins

• 400 g tofu, cubed and deep-fried
• 1 cup shrimp, peeled and deveined
• 150 g chicken liver
• 2 lap cheong (Chinese sausage), sliced

Vegetables

• 6 dried shiitake mushrooms, rehydrated and sliced
• 1/2 head broccoli, cut into florets
• 1 large carrot, sliced
• 1/3 head cabbage, sliced
• 8 baby corn, sliced
• 150 g sugar snap peas
• 1 small yellow bell pepper, sliced
• 1 small red bell pepper, sliced

Sauce

• 1 1/2 cups chicken stock
• 2 tsp cornstarch, diluted in 1/4 cup water
• 2 tsp brown sugar
• 1 tbsp XO sauce
• 1 tbsp oyster sauce
• fish sauce, to taste
• freshly ground black pepper, to taste
• 1 large red onion, sliced
• 6 cloves garlic, minced
• oil, for cooking

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Instructions

1. Deep-fry the tofu cubes until golden brown and set aside. Rehydrate the dried shiitake mushrooms in warm water for 20 minutes, then slice.
2. Heat oil in a wok or large skillet over medium-high heat. Sauté the chicken liver until cooked through, then remove and set aside.
3. In the same wok, cook the lap cheong until slightly crispy.
4. Add the shrimp and cook until pink and opaque. Remove and set aside.
5. In the same wok, add a bit more oil if needed. Sauté the garlic and onion until fragrant and lightly golden.
6. Add the carrots, broccoli, and baby corn. Stir-fry for 3 minutes, then add the cabbage, sugar snap peas, and bell peppers. Cook for another 2 minutes until the vegetables are tender-crisp.
7. Return the cooked proteins (chicken liver, lap cheong, and shrimp) to the wok. Add the fried tofu and sliced shiitake mushrooms.
8. Pour in the chicken stock and cornstarch slurry then add the XO sauce, oyster sauce, brown sugar, fish sauce, and black pepper. Stir well to combine. Let the mixture simmer for 5 minutes until the sauce thickens slightly.
9. Transfer to a serving dish and enjoy hot with steamed rice.

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