Buco Chopsuey Recipe

Buco Chopsuey
Photo Credits: instagram.com/imqueen_chinita10


  • ¼ lb boneless chicken
  • 2 tsp garlic
  • 2 tsp cornstarch
  • 2 tbsp oyster sauce
  • ½ piece cabbage, quartered
  • 1 cup red bell pepper, sliced
  • 1 small baguio beans, slice in slant
  • 1 cup carrots, sliced
  • 1 cup Chayote, sliced
  • 1 cup onion, diced
  • 1/2 cup chicken liver, sliced
  • Coconut, meat cut into 1-½” x 1/4” stripes
  • 1 shrimp bouillon
  • 1¼ cup buko water
  • salt and pepper


  1. Saute the garlic and onion
  2. Add the boneless chicken and saute for 2 minutes
  3. Put-in the chicken liver and let cook for 3 minutes more
  4. Pour in the shrimp bouillon, buko water and bring to a boil. Cover the pot and simmer for 5 minutes.
  5. Sprinkle some salt and pepper to taste.
  6. Add the oyster sauce and simmer for 2 minutes.
  7. Put-in the baguio beans and cabbage then mix well.
  8. Add the carrots, chayote, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked.
  9. Dilute the cornstarch in a little bit of water then pour mixture in the pot. Mix well until sauce is thick.
ALSO SEE:  Chicken Siopao (Steamed Chicken Buns)

Serve hot. Share and Enjoy!

Credits to: panlasangpinoy.com