Have you ever glanced at a Chinese restaurant menu and wondered what exactly “subgum” means when attached to chow mein? I sure did for years! Today, I’m diving deep into the delicious world of Chicken Subgum Chow Mein – a dish that’s way more exciting than your average stir-fry. If you’re looking to expand your Chinese food knowledge or just want to know what to expect when ordering this dish, you’re in the right place!
What Makes Chicken Subgum Chow Mein Special?
Chicken Subgum Chow Mein is an American-Chinese stir-fried noodle dish that’s become a staple in Chinese restaurants across the US. What sets it apart from regular chow mein is the “subgum” element – and that’s where things get interesting!
The term “subgum” (which comes from the Chinese “什錦”, pronounced “shi jin” in Mandarin or “sap gam” in Cantonese) roughly translates to “assorted,” “mixed,” or “ten-patterned.” This isn’t just a fancy name – it actually tells you something important about the dish: it contains a variety of ingredients that create a complex, multi-dimensional flavor experience.
In essence when you see “subgum” on a menu, you’re getting the deluxe version with more vegetables and sometimes more protein varieties than the standard dish. It’s like the difference between a basic pizza and a supreme pizza – same concept, but with way more toppings!
The Ingredients That Make It Special
The beauty of Chicken Subgum Chow Mein lies in its medley of ingredients While regular chow mein might keep it simple with just a few veggies, the subgum version kicks things up several notches
The Veggie Wonderland
A proper Chicken Subgum Chow Mein typically includes
- Bamboo shoots – These add a crisp texture and slightly sweet flavor
- Water chestnuts – Providing that distinctive crunch and subtle sweetness
- Celery – Bringing freshness and a slight bitterness to balance the dish
- Mushrooms – Often straw mushrooms or shiitake for earthy depth
- Carrots – Adding natural sweetness and beautiful color
- Pea pods – Offering tender-crisp texture and gentle sweetness
- Onions – Creating a flavor foundation for the entire dish
The veggies aren’t just there for nutrition – they each contribute a unique texture and flavor that makes every bite interesting. I personally love how the water chestnuts stay crunchy even after cooking!
The Protein Players
While chicken is the star in Chicken Subgum Chow Mein, some versions might include:
- Shrimp (adding a briny sweetness)
- Small pieces of pork (for extra richness)
- Occasionally beef
The mix of proteins is another way subgum dishes distinguish themselves from their simpler counterparts.
The Sauce Situation
The sauce in Chicken Subgum Chow Mein is typically light but flavorful, allowing all those ingredients to shine. It usually includes:
- Soy sauce – For that umami base
- Chicken broth – Creating depth of flavor
- Cornstarch – To thicken things just enough to coat everything
- Sometimes oyster sauce – For extra richness
- A touch of sesame oil – For that aromatic finish
The sauce binds everything together without drowning out the individual ingredients – it’s a supporting actor rather than the star.
The Noodle Debate: Crispy vs. Soft
One of the defining characteristics of Chow Mein is how the noodles are prepared. With Chicken Subgum Chow Mein, you’ll typically find it served over crispy fried noodles, which creates a delightful textural contrast with the softer vegetables and chicken.
However, there are regional variations! Some places serve it with softer noodles (sometimes called “soft chow mein”). If you’re not sure which version you prefer, it’s worth trying both styles to see which one makes your taste buds happier.
How To Make Chicken Subgum Chow Mein At Home
I’ve tried making this dish at home several times, and while restaurant versions often have that special “wok hei” flavor that’s hard to replicate, a homemade version can be super satisfying too! Here’s a simple recipe that works for me:
Ingredients:
- 1 pound chicken breast, diced
- 1 tsp baking soda (secret trick for tender chicken!)
- 1/2 tsp kosher salt
- 1 Tablespoon oil
- 1 white onion, chopped
- 2 carrots, diced
- 2 ribs celery, chopped
- 1 can sliced water chestnuts
- 1 1/2 cups chicken broth
- 2 Tablespoons cornstarch
- 1/2 cup almonds, sliced or slivered (or peanuts if you have nut allergies)
- 1/2 cup frozen peas
- Crispy chow mein noodles (from the store, or make your own by frying thin egg noodles)
Instructions:
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Toss the chicken with baking soda and salt. This is a neat trick that helps make the chicken super tender!
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Heat oil in a wok or large skillet over medium-high heat and add the chicken. Stir-fry until it’s cooked through, then remove it from the pan.
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Add the onion, carrots, celery, and water chestnuts to the same pan and cook until they’re tender-crisp.
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Return the chicken to the pan with the veggies.
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In a small bowl, mix the cornstarch and chicken broth together until smooth, then add to the wok.
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Cook until the sauce thickens, then stir in the almonds and peas.
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Serve over crispy chow mein noodles.
Pro tip: Don’t add the crispy noodles until just before serving, or they’ll get soggy. Nobody wants soggy noodles!
Regional Variations Worth Noting
Like many American-Chinese dishes, Chicken Subgum Chow Mein has developed regional variations across the country:
- East Coast style often features a slightly sweeter sauce and more generous vegetable portions.
- West Coast versions tend to emphasize fresher, locally sourced ingredients with a lighter sauce.
And of course, home cooks like me adapt recipes based on what’s in the fridge and personal preferences. When my youngest developed a tree nut allergy, I switched from almonds to peanuts in my recipe. Not quite the same, but still delicious!
Frequently Asked Questions About Chicken Subgum Chow Mein
What’s the difference between Chow Mein and Chop Suey?
While they might look similar, Chow Mein centers around noodles as the main carb, while Chop Suey typically features chopped veggies and meat served over rice. Think of it this way: Chow Mein = noodle dish, Chop Suey = rice dish.
Can I make Chicken Subgum Chow Mein vegetarian?
Absolutely! Simply swap the chicken for tofu or a plant-based chicken alternative. Use vegetable broth instead of chicken broth, and skip the oyster sauce (or use a vegetarian alternative). The wide variety of veggies already in the dish makes it a natural candidate for vegetarian adaptation.
Is Chicken Subgum Chow Mein healthy?
It can be relatively healthy, especially compared to deep-fried Chinese dishes. The vegetables add good nutrition, and chicken is a lean protein. If you’re making it at home, you can control the oil and sodium levels. The crispy noodles add calories, so if you’re watching your intake, you might opt for steamed noodles instead.
What kind of noodles work best?
For authentic crispy Chicken Subgum Chow Mein, thin egg noodles are traditional. These are fried until golden and crispy. If you prefer the soft version, thicker egg noodles or lo mein noodles work well.
How do I keep those crispy noodles from going soggy?
This is a common problem! The key is to serve the sauce and vegetables separately from the crispy noodles, adding them just before eating. Or let each person add their own sauce at the table.
Why I Love Making This Dish
I’ve been making Chicken Subgum Chow Mein for years, and it’s become one of our family favorites. What I love most is how flexible it is – you can add whatever veggies you have on hand, adjust the sauce to your taste preferences, and even change up the protein.
It’s also great for meal prep – the veggie and chicken mixture reheats beautifully (though you’ll want fresh crispy noodles each time).
We usually serve it with fried rice on the side for a complete Chinese-American feast that satisfies everyone at the table. Sometimes, I’ll make a double batch of the chicken and veggie mixture and use the leftovers in lettuce wraps the next day – talk about versatile!
Final Thoughts
Chicken Subgum Chow Mein might have originated as an American adaptation of Chinese cuisine, but it’s earned its place as a beloved classic. The combination of crispy noodles, tender chicken, and a colorful medley of vegetables makes it a feast for both the eyes and the palate.
Whether you’re ordering it at your favorite Chinese restaurant or attempting it in your home kitchen, knowing what makes this dish special helps you appreciate all those carefully balanced flavors and textures.
So next time you see “Subgum Chow Mein” on a menu, you’ll know exactly what you’re getting – not just any chow mein, but the deluxe version with all the bells and whistles!
Have you tried making Chicken Subgum Chow Mein at home? What’s your favorite ingredient to add to the mix? I’d love to hear about your experiences with this delicious dish!
Step 3: Cook the chicken and onion
It’s time to start cooking! Add a little oil to a hot pan and add the chicken and chopped onion. Cook it until the chicken is done and the onion is tender.
Step 4: Stir in the celery, water, and salt
Stir in the celery, 1 cup water, and salt and bring to a boil. Cover, reduce heat, and simmer for a few minutes or until celery is crisp-tender. Watch the celery carefully here because it goes from perfect to overcooked rather quickly.
