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
Moo Goo Gai Pan
Moo Goo Gai Pan
20 minute is all it takes to make this delicious moo goo gai pan recipe! Chicken and vegetables tossed in a gooey, sour and savory sauce so tasty you’ll want to drizzle it all over your rice!
⌾ Ingredient:
1 tablespoon peanut or vegetable oil
1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
2 cloves garlic (minced)
1 1/2 cup button mushrooms (sliced in half)
1 1/2 cup snow peas
1/2 cup canned bamboo shoots (drained)
1/4 cup canned water chestnuts (drained)
1 tbsp cornstarch mixed with 2 tablespoons water
ground white pepper
MARINADE
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch
SAUCE
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon sesame oil
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How to Make Moo Goo Gai Pan
In Chinese, Moo Goo stands for mushrooms and gai stands for chicken. Moo Goo Gai Pan a popular cantonese dish and is available at alot of Chinese restaurants. You can learn how to make moo gai pan youself in this video.
#sueandgambo #moogoo
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Moo Goo Gai Pan Recipe
0.25 lb snow peas
0.5 lb of white veggies
0.5 lb of mushrooms
0.25 lb of bamboo shoots
0.5 lb oz of chestnuts
Boil mushrooms
Wash 1 lb chicken breast and slice
Marinade
1/8 tsp salt
1/4 tsp sugar
1/8 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp artificial chicken broth
1/8 tsp baking soda
1/2 tsp garlic powder
1/2 tsp of soy sauce
1/2 tsp of oyster sauce
1 tablespoon of water
Mix above and then mix marinade and pour into chicken and let chicken absorb the marinade
Then add in another tablespoon of water to bowl of marinade and mix meat
Mix in half an egg or you can add in 1/2 egg white
Add in 1/2 tablespoon of corn starch
Then add in 3/4 tablespoon of oil
When ready to cook
1 teaspooon of corn starch
1/2 tablespoon of water
Mix above
Heat wok with 1/3 of water above for cornstarch mixture
Place in veggies then snow peas
Then after 3-5 minutes, place in mushrooms, bamboo shoots, and water chestnuts.
Drain after 3 minutes after water has boooed
Heat cast iron skilllet
Place oil
Place meat and cook until 80 percent cooked
Heat wok
Oil
Dice two garlics and stir until fragrant
As veggies
Add 1 tablespoon of white cooking wine
Add chicken
1/2 tsp of salt
1/2 tsp of sugar
1/2 tsp of artificial chicken flavor broth
1 tsp of oyster sauce
2 teaspoons of soy sauce
1/4 tsp of ground black pepper
Mix
Make space in center and watch for water boiling
Place in 1/2 of corn starch mixture
Mix
At the end add 1/2 tsp of sesame oil
How to Make Moo Goo Gai Pan
Step into our Chinese Kitchen with Jackie Fu. She takes us through the steps needed to create the Chinese restaurant favorite, Moo Goo Gai Pan. Jackie teaches us a few Chinese words along the way, too, including the three attributes every good Chinese dish should have.
Moo Goo Gai Pan Recipe - Stir Fry Chicken with Mushrooms - The Wolfe Pit
#moo-goo-gai-pan #chickenwithmushroom #chinesefoodrecipe
Broken Reality Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Simple and Delicious | Moo Goo Gai Pan I Mushroom Chicken【蘑菇鸡片】简单美味![Eng sub & 中文字幕]
Retired Chinese restaurant chef, Dad Chen, teaches you how to make Moo Goo Gai Pan 蘑菇鸡片 at home.
Ingredients:
Chicken Breast: 255 g ( 9 oz )
Mushroom: 120 g
Napa Cabbage: 100 g
Snow Peas: 30 g
Carrot: 30 g
Bamboo Shoots: 30 g
Minced Ginger: 1 Clove
Green Onion Root: 1 Sprig
Sesame Oil: ½ tsp
Salt: ⅓ tsp
White Pepper: ⅛ tsp
Garlic Powder: ¼ tsp
Veg. Oil: 1 tbsp
Cornstarch: 1 tbsp
Water: 3 tbsp
Sauce:
Chicken Stock or Water: ¾ cup ( 177 ml )
Salt: 3/4 tsp
Chicken powder: ¼ tsp (optional)
Sugar: ¼ tsp
White Pepper: ⅛ tsp
Shaoxing Wine: 1 tsp
Cornstarch Slurry:
1 tbsp Cornstarch
1 tbsp Water
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食材:
鸡胸肉:255克 (9盎司)
蘑菇:120克
白菜片:100克
雪豆:30克
胡萝卜片:30克
笋片:30克
蒜末:1瓣
葱白:1根
芝麻油:½ 茶匙
盐:⅓茶匙
白胡椒粉:⅛茶匙
蒜粉:¼茶匙
蔬菜油:1汤匙
玉米淀粉:1汤匙
水:3汤匙
调味汁:
无盐鸡汤或清水:3/4杯(177毫升)
盐:3/4茶匙
鸡粉:1/4茶匙(自选)
糖:1/4茶匙
白胡椒粉:1/8茶匙
绍兴料酒:1茶匙
水淀粉:
玉米淀粉:1汤匙
水:1汤匙
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