This well loved restaurant dish has its origins in Chinese cuisine and is now an integral part of our Sino-Mauritian heritage. Chicken chop suey or chop soy is the staple offering on the menu of any plush, 5-star restaurant or as one of the bestselling street food in any local snack where it is served stuffed in warm demi baguettes or as topping over a bowl of boiled noodles or basmati rice. There probably exist as many recipes for chop suey as there are eateries serving it all over Mauritius and then there are carefully guarded family recipes handed over generations but you will be surprised [and probably happy!] to know that you can make this quick dish from no recipe at all. To add to the beauty of it, you can simply throw in any vegetable you have on hand and it will still turn out as awesome burst of colours and flavors, a true feast for your eyes and taste buds.



100g dehydrated mushrooms

1 teaspoon vegetable oil

2 small onions, sliced

1 garlic clove, finely chopped

200g chicken breasts, cubed

1 medium carrot, thinly sliced

50g canned bamboo shoots

1/4 cup sweet corn kernels

1 small red pepper, diced

1 small yellow pepper, diced

200g pak choy/ brède tom pouce

1 small bunch spring onion

3 tablespoons oyster sauce

3 tablespoons dark soy sauce

1 tablespoon corn flour

4 tablespoons cold water


  • Cut off the stems of the dehydrated mushrooms and soak them in hot water for about 30 minutes.

  • In a large frying pan or wok, heat 1 tablespoon oil and fry the onion slices until they are translucent.

  • Add the garlic and chicken pieces and cook for about 10 minutes till chicken is done. Set this aside.

  • Add carrot, corn and bamboo shoots to frying pan along with 1/2 cup water. Cook it for 5 minutes.

  • Add chicken and diced peppers and cook for another 5 minutes, stirring the mixture once or twice.

  • Combine oyster sauce, dark soy sauce and water in a small bowl and dissolve the corn flour into it.

  • Add the pak choy and spring onions to the chicken, cook for one minute until the leaves are wilted.

  • Finally add the sauce preparation and let cook for another 1-2 minutes until the sauce is thickened.

  • If it is too thick, add some water to reach desired consistency. Serve chop suey warm with baguette.

Chicken Chop Suey