← Back to browse

Focused recipe

Chicken Chop Suey Recipe

A vibrant medley of shrimp, chicken liver, gizzard, quail eggs, and colorful vegetables tossed in a light savory sauce. This Chicken Chop Suey Recipe is a Filipino favorite that delivers freshness, texture, and flavor in every serving.

Difficulty Medium
Time 25 min
Servings 5
Ingredients 19
Steps 9
Chicken Chop Suey Recipe
Chinese Filipino Updated 11/1/2025

Ingredients

Measured from the catalog payload.

  • 12 pieces shrimp
  • 1/2 lb chicken gizzard
  • 15 pieces quail egg boiled
  • 8 grams maggi magic sarap
  • 1 carrot sliced crosswise
  • 1/2 lb snow pea
  • 14 ounces young corn
  • 8 ounces cauliflower cut into florets
  • 1 piece red bell pepper sliced into squares
  • 1/2 cabbage roughly chopped
  • 6 cloves garlic chopped
  • 1 onion sliced thinly
  • 3 ounces chicken liver
  • 3 tablespoons oyster sauce
  • 6 ounces button mushroom
  • 2 teaspoons cornstarch
  • 1 quart water
  • 1 quart ice water
  • 3 tablespoons cooking oil

Instructions

9 cooking steps

  1. Boil 1 quart of water in a pot. Add carrot and blanch for 30 seconds. Add snow peas, young corn, red bell pepper, and cauliflower. Cook for 1 minute. Add cabbage and cook for another minute. Transfer vegetables to an ice water bath for 2 minutes. Drain and set aside.
  2. Blanch shrimp in the same boiling water until orange. Remove and set aside.
  3. Boil chicken gizzard in water until tender. Drain and set aside.
  4. Heat cooking oil in a wok. Sauté garlic until light brown, then add onion and cook until soft.
  5. Add chicken liver and sauté for 3 minutes until lightly browned.
  6. Add boiled chicken gizzard and oyster sauce. Toss in the blanched vegetables and season with Maggi Magic Sarap. Stir and cook for 1 minute.
  7. Add quail eggs, shrimp, and button mushrooms. Cook for 2 minutes while stirring gently.
  8. Combine cornstarch with 3 tablespoons of water. Pour the mixture into the wok and cook until the sauce thickens and coats the vegetables evenly.
  9. Transfer to a serving plate. Serve warm with steamed rice. Share and enjoy.

Catalog details

Useful for browsing and sync.

Main Course, Vegetable chopsuey, filipino vegetable recipe Public recipe Revision 1

Recipe notes

  • Keep vegetables crisp by shocking them in ice water after blanching.
  • Adjust seasoning to taste. Add a bit of water if you prefer a lighter sauce.