Authentic Moo Goo Gai Pan Recipes

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Steps:

• Preheat Wok.
• Swirl oil around sides.
• When oil is hot add ginger and garlic.
• Brown and then discard.
• Add chicken - cook 4 minutes.
• Combine chicken stock and corn starch.
• Pour over chicken and reduce heat.
• Add all vegetables.
• Cover and simmer about 15 minutes.
• Season with soy sauce and serve over rice immediately.

Steps:

• In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
• Heat 3 Tbsp. of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
• Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes or until the chicken is thoroughly cooked. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Steps:

• In a large bowl, combine the marinade ingredients.
• Add the chicken and allow to rest for at least 30 minutes.
• Reserve.
• In a small bowl, combine the sauce ingredients and reserve.
• Heat a wok over high heat for 30 seconds.
• Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
• When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
• Add the mushrooms and stir for 10 seconds.
• Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
• Turn off the heat, transfer the mixture to a bowl, and reserve.
• Wipe off the wok and spatula with paper towels.
• Heat the wok over high heat for 20 seconds.
• Add the remaining peanut oil and coat the wok with it using the spatula.
• When a wisp of white smoke appears, add the garlic.
• When it begins to brown, add the chicken and marinade.
• Spread in a thin layer and cook for 2 minutes.
• Turn the chicken over and cook for 1 more minute.
• Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
• Add the reserved vegetables and cook, stirring, for 2 minutes.
• Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
• Turn off the heat, transfer to a heated platter, and serve.

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
• Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.