(courtesy of Marian Jimenez, Sparks resident. Serves up to 25)
“It’s possible to enjoy this dish in every season because the ingredients are available year-round and they are affordable,” Jimenez says. “You can serve it with rice or bread.”
4, 14-ounce packages shredded cabbage
4 bone-in chicken breasts
1 package hot dogs
4 bell peppers (1 each of green, red, orange, and yellow)
3 stalks of celery
1, 10-ounce package shredded carrots
About ½ bottle ketchup
1 stick butter
2 tablespoons cooking oil
4 tablespoons Worcestershire sauce
Black pepper and garlic powder, to taste
7½ ounces cola or several tablespoons sugar
1 can of chow mein noodles (La Choy or similar)
Prepare by poaching several pounds of chicken breasts in broth, debone, and shred. Also, cook several hot dogs and cut them into bite-sized pieces. Julienne all peppers, and cut celery stalks into 1-inch portions.
In a Dutch oven or other large sauté pan, place a stick of butter and cooking oil. Add vegetables and allow them to sweat slowly over low heat for several minutes, long enough to soften up the veggies but not lose their structure. Next, add the meat. Stir the ingredients as they simmer for about 5 minutes to ensure flavors mix.
Add cabbage and stir, allowing the items to simmer down for several minutes, stirring throughout. This allows the natural liquids in the vegetables to cook the meal.
After the sliced cabbage is added to the Dutch oven and mixed, it’s important to let the items simmer again for about 5 minutes, stirring throughout. This allows the natural liquids in the veggies and the cabbage to cook the meal.
Add enough ketchup to give the chop suey color and flavor and, lastly, a can of cola (sugar can be used too, but cola is recommended for flavor). Stir, and serve warm. Garnish with chow mein noodles.
