Chicken Chopsuey Fiji Style adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

500 g bone-in chicken
2 tablespoons dark soy sauce
1 tablespoon garlic paste
1 habanero chilli, sliced
1 inch ginger, sliced
1 onion, sliced
1 carrot, sliced
2 Chinese cabbages
1/4 cup cornstarch
3/4 cup water
Black pepper to taste
Salt to taste
2 tablespoons oil
Chinese cooking wine, optional
Mixed vegetables of choice

Instructions

Marinate chicken with soy sauce, garlic, ginger, chilli, a little oil, and cooking wine if using.
Prepare all vegetables before cooking.
Heat oil in a wok over high heat.
Add chicken and stir-fry until the moisture reduces.
Add firm vegetables and cook until just tender.
Add Chinese cabbage near the end.
Mix cornstarch with water and stir in to thicken the gravy.
Season with salt and pepper and serve hot.

Helpful Tips

Prep aromatics before heating the pan so the spice base does not burn.
Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.