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Chicken Subgum Chop Suey

chicken subgum chop suey
Chicken Subgum Chop Suey

Chicken Subgum Chop Suey

Our Chicken Subgum Chop Suey has the flavor you’ll find in the best Chinese restaurants, maybe better. It uses our Asian Accents Seasoning which we blended with ginger and other spices for a classic flavor. Chop Suey is an American-Chinese dish going back to 1880’s or so, which translates to “in fine pieces”. Regardless of it’s origin, the combination of stir-fried vegetables, meats and a savory sauce has become a staple in all Chinese restaurants. Our version is like a favorite Subgum Chop Suey Rick grew up with back in the Detroit area. Subgum has more celery and other vegetables and less bean sprouts. The result is a crisp-tender dish you’ll make over and over.

Serves 4 to 6

2 Garlic Cloves, Minced Fine
2 Tablespoons Oyster Sauce, Divided
1 Tablespoon Soy Sauce
2 Tablespoons Water
1 Tablespoon Sheffield’s Asian Accents Seasoning
2 Teaspoons Cornstarch, Divided
1 Pound Boneless, Skinless Chicken Breasts Cut Crosswise into ¼” Strips. If the breasts are thick, cut in half into two thinner pieces first.
2 Celery Ribs Cut Diagonally into ¼” Slices
1 Red Bell Pepper Cut into ¼” Strips, then cut in half
6 Oz Snow Peas, Ends Trimmed, Cut Diagonally Cut into ¼” Slices
½ Onion Cut into ¼” Strips
¼ lb Mushrooms Cut into ¼” Slices
1 (5-oz) Can Sliced Water Chestnuts
1 (5-oz) Can Sliced Bamboo Shoots
3 Ribs Bok Choy (About ½ lb) Cut into ¼” Slices, Separate Leaves and Ribs to Cook Separately
¼ lb Bean Sprouts, Rinsed
½ Cup Chicken Broth
Peanut or Vegetable Oil
Salt and Pepper to Taste
Cooked Rice

In a medium mixing bowl, add the garlic, 1 tablespoon of the oyster sauce, the soy sauce, the Asian Accents Seasoning, 1 teaspoon of the cornstarch, and the 2 tablespoons of the water. Stir to combine. Add the chicken and stir well to coat the strips. Marinate for 15 to 30 minutes while you’re preparing the vegetables.

Cut the vegetables and place in separate bowls. You are going to stir-fry most of the vegetables separately so they cook faster and stay crisp tender. A couple I’ll cook together.

Heat a wok over high heat until a drop of water dances and evaporates immediately. You can use a large skillet, but a wok works best. Place 1 teaspoon of the oil in the wok. Add the celery and a pinch of salt. Cook for 2 minutes, then transfer celery to a large bowl. Cover loosely with a piece of foil. Add another teaspoon of oil, the red bell pepper and another pinch of salt. Stir-fry for 2 minutes then transfer to the large bowl. Use this same procedure for the remaining vegetables, transferring them to the large bowl when cooked. When stir-frying the Bok Choy, add the rib slices first, then add leaves after 1 minute. Be sure to add an additional teaspoon of oil and a pinch of salt with each vegetable cooked.

Add the ½ cup of chicken broth, remaining tablespoon of the oyster sauce and the remaining teaspoon of the cornstarch to a small mixing bowl. Stir to combine.

Reheat the wok over high heat, add 1 tablespoon of the oil. When it starts to shimmer, stir-fry the chicken about 2 to 3 minutes until thoroughly cooked. Transfer the vegetables back to wok and toss to combine. Make a well in center. Add the broth mixture, bring to a boil, then stir to combine with the chicken and vegetables. Serve immediately over the cooked rice.