Fiji style chicken chopsuey is a favourite in Fiji. Over the years, it has become a staple meal in Fiji being sold in almost every food court and restaurant on the islands. The Chinese population in Fiji although small, has had a big impact on the cuisine of the country. If you happen to stop for a quick bite in any of the towns or city areas of Viti Levu, you will surely find at least one restaurant selling some kind of Chinese food. Try this recipe today, it is a unique combination of Chinese, Fijian and Indian flavours and you will love it!
This fiji style chicken chop suey recipe is not one with a thick gravy, but sits in between a stir fry version and the thick gravy chop suey. Using chicken thighs instead of chicken breasts will yield better results in terms of taste and texture. If you prefer chicken breasts, make sure they are cut into smaller cubes.
500g Chicken, Diced (Bone In)
1 Tbsp Ginger Garlic Paste
1 Red, Hot Chilli – Sliced
1 Onion – Sliced Lengthwise
Carrots & Capsicum – Thinly Sliced
1 Large Mushroom – Sliced (Optional)
Fresh Chinese Cabbage – Shredded
2 Tbsp Oil
100ml Oyster Sauce*
Salt – To Taste
1 Tsp Sesame Seeds
*You can use soy sauce instead of oyster sauce but be sure to add cornstarch (made into a watery paste) before turning off the heat and till it thickens.
- Heat a wok or frying pan and dry roast the sesame seeds till aromatic; set aside in a small bowl
- Then in the same wok or pan, heat the oil on a high flame and fry the garlic, ginger and chillies till brown
- The chicken pieces then go in. Saute till the water from the chicken has dried
- Then throw in the vegetables – carrots, capsicum and onions and cook for a few minutes
- As soon as the vegetables are half cooked, add the cabbage and oyster sauce
- As soon as the oyster sauce thickens and has coated everything in the wok generously, take it off of the heat, taste and add salt if needed
- Serve immediately with rice or taro/dalo, sprinkle some lime juice and garnish with the roasted sesame seeds.