MOO GOO GAI PAN
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 3
Number Of Ingredients 15
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.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 30.9 g, Cholesterol 86.3 mg, Fat 14.3 g, Fiber 8.3 g, Protein 41.7 g, SaturatedFat 2.7 g, Sodium 989.9 mg, Sugar 8.9 g
MOO GOO GAI PAN III
This is probably the first stir fry recipe I ever tried. It was in the little recipe booklet that came with my first wok. It still ranks with my favorites. Remember the essence of Chinese cooking, buy what is cheap and cook it well. Portions and cooking time are a guess. If you use anything frozen, thaw before cooking.
Provided by Pierre Dance
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the sauce ingredients.
- Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
- Add green onions and garlic; cook 1/2 minutes.
- Remove and set aside.
- Scrap wok clean and reheat; add 2 tablespoons oil.
- Swirl; add vegetables and stir fry 2 minutes.
- Add 2 tablespoons water, cover and steam 2 minutes.
- Push the vegetables to the sides of the wok.
- Stir sauce and pour into the center of the wok.
- Stir sauce until it's thick and bubbly.
- Return the chicken and mix with the vegetables and sauce.
- Stir a bit until hot. Serve with rice.
MOO GOO GAI PAN
The BEST recipe I've tested for Moo Goo Gai Pan. I found this in the May 8, 1988 issue of Awake! magazine, published by the Watchtower Bible & Tract Society, NY. There are a LOT of ingredients but once you have them all prepped and ready to go the recipe comes together very quickly, and it's SO worth it!
Provided by Chef JenniB
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Marinate the chicken pieces in the soy sauce, wine, and sugar.
- Stir in the cornstarch, and allow the pieces to stand for half an hour.
- Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
- Remove from the pan and set aside.
- Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
- Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
- minced garlic can be added without burning.
- Stir-fry for one minute.
- Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
- Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
- Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
- Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!
Nutrition Facts : Calories 102.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 2.4, Sodium 752.7, Carbohydrate 16.5, Fiber 1.5, Sugar 4.7, Protein 4.4
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MOO GOO GAI PAN - JO COOKS
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- Prep the chicken: In a small bowl combine the chicken pieces with the salt, white pepper, garlic powder and water. Mix well and let marinate for 10 minutes. Stir in the cornstarch really well until the chicken is coated and you can no longer see white powder. Drizzle a tbsp of the vegetable oil over the chicken and stir well.
- Cook the chicken: In a large wok, heat the remaining 2 tbsp of vegetable oil over medium high heat. Add the chicken, spread it out for even cooking and cook it until it's about 60% cooked through, should take a couple minutes. Transfer the chicken to a plate.
- Cook the veggies: If there's no more oil left in the wok, add another tbsp or so of vegetable oil. Add the carrots, mushrooms, water chestnuts, bamboo shoots and white parts of the napa cabbage to the wok and stir fry for about 10 seconds. Add in the garlic and stir fry for another minute. Add in the snow peas, cooked chicken, and napa leaves. Stir fry for another 30 seconds.
- Make the sauce: Stir in the shoaxing wine and stir fry for 10 seconds. Add in the salt, sugar, white pepper and stir. Add the chicken broth and cornstarch slurry and stir fry until sauce thickens, another 30 seconds. Lastly, stir in the sesame oil and remove from heat.
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4.8/5 (158)Total Time 45 minsCategory Chicken, Main CourseCalories 279 per serving
- Prepare the chicken- Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the oil, cornstarch, and salt. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch.
- Mix the sauce- Add all ingredients for the sauce (sesame oil, low-sodium chicken broth, soy sauce, oyster sauce, Shaoxing wine, and cornstarch) to a small mixing bowl. Whisk well to combine. Set aside.
- Cook the chicken- heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 30 seconds, or until the bottom is golden. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (the chicken will still be raw in the middle- that’s ok).
- Sauté the aromatics- return the skillet to medium heat. Add the remaining tablespoon of oil. Once hot, add the minced garlic and half of the green onions to the pan. Mix to combine and sauté for 30 seconds, or until fragrant.
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