How To make Moo Goo Gai Pan
1 Whole large chicken breast,
-skinned, halved Lengthwise, and boned 3/4 c Water
3 tb Soy sauce
2 tb Dry sherry
4 ts Cornstarch
1 tb Honey
1 ts Instant chicken granules
1 cn (8 oz) water chestnuts,
-drained 1 c Fresh pea pods (Snow Peas)
1/2 c Fresh mushrooms
4 To 6 green onions
Ginger root 2 tb Cooking oil
Qty Measurement Ingredient Partially freeze chicken; thinly slice into bite-sized strips. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set aside. Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon
mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through. This ought to serve 4 to 6. From The Cookie Lady's Files -----
How To make Moo Goo Gai Pan's Videos
Chicken and Mushroom Stir Fry (Moo Goo Gai Pan Recipe)
Moo Goo Gai Pan is an easy Chinese American dish made with chicken and mushrooms stir fried with vegetables and oyster sauce. It's based on Cantonese 蘑菇雞片 (móh-gū gāi-pin), which typically includes only chicken and mushrooms. However, in the Americanized version, a slew of colorful veggies such as carrots and sugar peas makes for a more colorful dish. In my Moo Goo Gai Pan recipe, I've taken the best parts of both versions of the dish, and I'm also going to show you how to ensure your chicken breast meat stays nice and juicy.
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FULL MOO GOO GAI PAN RECIPE ▶
INGREDIENTS FOR MOO GOO GAI PAN
For chicken
250 grams chicken breast (1 breast thinly sliced)
9 grams garlic (1 large clove finely minced)
1 tablespoon potato starch
1 tablespoon shaoxing wine
1/4 teaspoon salt
For Moo Goo Gai Pan Sauce
1/2 cup chicken stock
2 tablespoons oyster sauce
2 teaspoons potato starch
For stir-fry
2 tablespoons vegetable oil
70 grams carrots (peeled and sliced)
120 grams fresh shiitake mushrooms (sliced)
70 grams snow pea (trimmed)
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INDEX:
0:00 Intro
0:42 Ingredients
1:25 Velveting Chicken
3:00 Prep Vegetables
4:31 Moo Goo Gai Pan Sauce
5:21 Make Moo Goo Gai Pan
7:06 Plating Moo Goo Gai Pan
7:18 Taste Test
#chinesestirfry #stirfry #chickenstirfry
Idealchef.com Moo Goo Gai Pan
Great Dish Easy to Make Classic Asian Fair
MOO GOO GAI PAN / HOW TO COOK MOO GOO GAI PAN / Jon & Memeh
Moo Goo Gai Pan
Ingredients:
chicken breast fillet
cooking oil
garlic
onion
mushrooms
sitsaro
carrots
broccoli
cauliflower
celery
cooking wine
salt and white pepper
patis /fish sauce
Marinade:
1 egg white
a pinch of groud white pepper
1/2 teasoon salt
White sauce:
1/4 cup chicken broth
1 tablespoon light soy sauce
1/4 teaspoon sesame oil
1/2 tablespoon sugar
3 dash of ground white pepper
1 tablespoon shaoxing wine, or any chinese cooking wine 1 teaspoon cornstarch
How to Make The Best MOO GOO GAI PAN ~ Chicken & Mushrooms Stir Fry
Want to know how to make the BEST Chinese Moo Goo Gai Pan..check out this recipe! The chicken becomes soft and tender using the velveting technique. Love the crunch of the snow peas and water chestnuts! Moo Goo Gai Pan just like at the restaurant! Enjoy.
#moogoogaipan #chickenstirfry #chinesecooking #recipe #recipes #cooking #tesscooks4u
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Asian Recipes by Tess Cooks4u
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How To Make The Best Chinese Moo Goo Gai Pan
INGREDIENTS:
1 large boneless chicken breast cut into thin slices
2 tbsp. cornstarch
1 egg white
pinch of salt
*Mix above ingredients and let set for 10 minutes.
Bring pot of water up to almost a boil. Add chicken pieces.
They will fall to bottom. Gently stir occassionally.
Will take 1-3 minutes to cook depending on size. Chicken will float to top
when done.
1 can sliced water chestnuts - rinsed and drained
1 to 1 1/2 cups snow peas
1/2 cup thinly sliced carrots
1 small package of sliced mushrooms
whites of 2 garden onions
1 tbsp. minced garlic
oil
Sauce:
1 cup chicken broth
1 tbsp. Shao Hsing cooking wine
1/2 tsp. sugar
1/4 tsp. salt
1 tsp. sesame oil
pinch white pepper
*Mix above ingredients
In a wok or skillet on medium high heat add oil, whites of a garden onion
and minced garlic.
Cook and stir for 15-20 seconds.
Add carrots, mushrooms and water chestnuts.
Cook and stir for 1-2 minutes.
Add snow peas. Cook and stir for 1-2 more minutes.
Add chicken into pan and stir to combine.
Stir sauce and pour over top.
Bring up to simmer and cook for 15-30 seconds while stirring.
Serve and enjoy.
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Moo Goo Gai Pan
This Moo Goo Gai Pan is a classic take on a traditional Chinese dish. It’s a dish of chicken and lots of vegetables with a delicious, savory sauce. An easy recipe that brings your favorite Chinese flavors straight to your dinner table.
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Moo Goo Gai Pan
chicken Stir-Fry w mushroom, bamboo shoots, snow peas, carrots in white sauce, gluten free. Simple to cook n easy to eat. ginger, garlic, cooking wine, salt n pepper, cornstarch dissolves in water, sesame oil to taste.