Moo Goo Gai Pan Chinese Recipe 蘑菇 雞 片 is a great Chinese Chicken Recipe you can make at home. This is a true Cantonese style recipe that is made with chicken and mushrooms. So what does Moo Goo Gai Pan mean in Chinese? In Cantonese Moo Goo means Button Mushrooms, Gai is Chicken, and Pan is the verb to slice or sliced chicken. This Recipe does not use Soy Sauce, and it has a light sauce that is flavored with salt, rice wine and garlic. Go to any Chinese Restaurant and you will see this chicken dish offered. But how do you cook this light dish that is often served with rice at home. Well The Bald Chef will Show you step by step How to put this Chinese recipe together. Cooking classic Chinese food, as was made back in the 1960s and 1970s in the United States included Moo Goo Gai Pan. The first time I ever ate Chinese food was at a VFW in Denver Colorado .
Ingredients For Moo Goo Gai Pan Chinese Recipe 蘑菇 雞 片
These are the ingredients you will need to cook a real Cantonese Real Cantonese style Moo Goo Gai Pan recipe.
- 16 oz Chicken Breasts
- 8 oz Snow Peas
- 8 oz of sliced Button Mushrooms
- 1 tablespoon Sea Salt
- 5 cloves of garlic smashed
- 1 cup of cooking oil
- 1 egg white
- 2 tablespoons of Corn Starch
- 3 tablespoons Chinese Cooking Wine
- 1/2 tablespoon Sesame Oil
- 1/4 chicken stock
Cooking Instructions For Moo Goo Gai Pan Chinese Recipe
This is The Bald Chef’s recipe for Chinese Moo Goo Gai Pan. Take 1 package of chicken breasts and slice the chicken into thin strips. Place the Chicken strips into a bowl and add 1 egg white and 2 tablespoons of Corn Starch and 2 tablespoons Chinese Cooking Wine, mix the ingredients. When the chicken has been mixed with ingredients let them marinade at room tempeture for 1/2 hour. Take your wok and bring 3 cups of water to a boil and add the 8 oz Snow Peas and the 8 oz of sliced Button Mushrooms cook until the vegetables are blanched. Remove the Chinese Vegetables with a spider from the boiling water and set aside. Clean your Wok and add 1 cup of cooking oil and bring up to high heat. When the cooking oil is hot add the marinated chicken to the Wok and stir fry until the chicken is 90% cooked, remove from the Wok. Add 1 tablespoon of cooking oil and 1/2 tablespoon sesame oil on high heat and add the 5 cloves of garlic smashed. Return the Chicken and the Chinese Vegetables and stir fry adding 1 tablespoon salt and 1 tablespoon of Chinese Cooking Wine. Mix 1/4 chicken stock and 1 tablespoon of Corn Starch mixed to the boiling Wok. The Corn Starch will make nice gravy. Remove the Moo Goo Gai Pan from the Wok and serve with Chinese white rice.