📝 About This Recipe
A true relic of New England coastal history, this unique sandwich originated in the early 20th century at the Salem Willows amusement park. It features a savory, umami-rich gravy packed with tender chicken and crunchy vegetables, all served inside a soft, steamed hamburger bun. This dish is a nostalgic fusion of Cantonese-American flavors and quintessential Massachusetts seaside culture that offers a comforting, messy, and unforgettable bite.
🥗 Ingredients
The Protein and Aromatics
- 1 lb Chicken Breast (thinly sliced into bite-sized strips)
- 2 tablespoons Vegetable Oil (high smoke point preferred)
- 1 large Yellow Onion (sliced into thin half-moons)
- 3 stalks Celery (sliced on a bias)
The Chop Suey Base
- 2 cups Bean Sprouts (freshly rinsed)
- 2 cups Chicken Broth (low sodium)
- 3 tablespoons Soy Sauce (shoyu or light soy sauce)
- 1 teaspoon Molasses (for color and a hint of sweetness)
- 1/2 teaspoon Ground Black Pepper
- 3 tablespoons Cornstarch (mixed with 3 tbsp cold water for a slurry)
Assembly
- 4 pieces Hamburger Buns (plain, soft white buns)
- 2 cups Crispy Chow Mein Noodles (the canned 'La Choy' style for authenticity)
👨🍳 Instructions
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1
Prepare all your vegetables and chicken before starting the heat; this classic stir-fry method moves quickly once the pan is hot.
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2
In a large wok or deep skillet, heat the vegetable oil over medium-high heat until it begins to shimmer.
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3
Add the sliced chicken breast to the pan. Sauté for 4-5 minutes until the chicken is cooked through and opaque. Remove the chicken from the pan and set aside.
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4
In the same pan, add the sliced onions and celery. Sauté for about 3-4 minutes until the onions become translucent but the celery still retains a slight crunch.
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5
Pour in the chicken broth, soy sauce, molasses, and black pepper. Bring the liquid to a gentle boil.
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6
Add the cooked chicken back into the simmering broth along with the fresh bean sprouts. Stir to combine.
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7
Whisk your cornstarch and cold water together to ensure there are no lumps, then slowly pour the slurry into the boiling mixture while stirring constantly.
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8
Reduce the heat to low and let the mixture simmer for 2-3 minutes. The sauce should thicken into a glossy, heavy gravy that coats the back of a spoon.
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9
While the chop suey simmers, steam your hamburger buns. You can do this by placing them in a steamer basket for 30 seconds or wrapping them in a damp paper towel and microwaving for 10 seconds.
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10
To assemble, place the bottom half of a steamed bun on a plate. Top generously with a handful of crispy chow mein noodles.
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11
Ladle a heavy portion of the chicken chop suey mixture directly over the noodles, letting the gravy soak into them slightly.
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12
Place the top bun over the mixture and serve immediately with a fork and knife—this is a famously messy sandwich!
💡 Chef's Tips
For the most authentic flavor, use a dash of Kitchen Bouquet or extra molasses to get that signature dark brown gravy color. Don't overcook the bean sprouts; they should be added at the very end to maintain their structural integrity. Steaming the buns is non-negotiable; a toasted bun is too hard and will cause the filling to squeeze out too quickly. If you prefer a vegetarian version, substitute the chicken with sliced mushrooms and use vegetable broth. Always use 'East Coast' style crispy noodles, which are thicker and sturdier than thin rice vermicelli.
🍽️ Serving Suggestions
Serve with a side of extra crispy chow mein noodles for added texture. Pair with a cold glass of New England Moxie soda or a crisp Lager. A side of hot Chinese mustard or duck sauce provides a nice acidic contrast to the savory gravy. Follow up with a scoop of ginger ice cream to round out the historic Salem Willows experience. Provide plenty of napkins—this is intended to be a 'wet' sandwich.