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There are various colorful stories about the origin of Chopsuey. It is alleged to have been invented by Chinese immigrants in America but recent claim points to a province in China. Whatever the origin is, this dish obviously found its way throughout different countries through the years and has been a favorite meal in families at home.

Generally, Chopsuey is just a mixture of whatever vegetables, with some kind of protein (chicken, beef, pork), and cooked at high temperature in a wok (a chinese frying pan). In China or India, I notice that their Chopsuey version is usually with just a little amount of sauce, even dry. Filipinos eat Chopsuey with rice so they opt for more soup in it, but of course the soup should also attain a thickened texture by adding cornstarch.

This is my recipe for Filipino Chopsuey. Try not to overcook the vegetables by being conscious on the timing of sauteing the ingredients and keenly observing the change in color of the vegetables.

Ingredients: (Good for 2-3 servings)
80g chicken
70g chicken liver
8 quail eggs
young corn
broccoli
green,orange,yellow bellpepper
carrots
napa cabbage (hakusai in japanese)
snow peas
onion
garlic
cornstarch
1/2 chicken cube
cooking oil
fish sauce (optional)
salt and pepper

Methods:
1. Cut the chicken, liver and all the vegetables in small sizes.
2. In  a wok or any cooking pot, put 1 tbsp of cooking oil and fry the garlic until golden brown. Add the chicken and fry it together with the garlic.
3. Add all the vegies (except the napa cabbage), chicken liver then saute everything. Cover the pot for a few minutes to make them tender.
4. Add 1/2 chicken cube then put water just enough to half-cover the ingredients. Cover and let it simmer.
5. Adjust the taste according to your preference by adding salt, pepper and fish sauce (patis).
6. Add the napa cabbage and let it simmer for a while. 
7. Finally add the mixture of 1/2 tbsp cornstarch dissolved in 2 tbsp water to thicken the sauce. Serve while hot.