Moo Goo Gai Pan

Moo Goo Gai Pan is a classic Chinese recipe,now I’ll show you a easy way to make it.

Moo Goo Gai Pan

Moo Goo Gai Pan

Yield: 6


1 tablespoon Ginger, finely grated
1 teaspoon White wine
1 1/2 teaspoon Sesame oil
1/2 teaspoon Sugar
1/4 teaspoon Salt
1 lb Chicken breasts
1/2 teaspoon Light soy sauce
1 teaspoon Cornstarch
Pinch freshly ground white pepper
1 1/2 teaspoon Oyster sauce
1/2 ts Sugar

1 teaspoon Light soy sauce
2 teaspoons Oyster sauce
3 tablespoons Peanut oil
1 tablespoon Ginger, minced
2 teaspoons Cornstarch
1 pn White pepper
5 tablespoons Chicken stock
1/2 teaspoon Sesame oil
1/4 teaspoon Salt
1/4 lb Mushrooms, sliced
6 oz Snow peas, sliced
1/4 cup Bamboo shoots, sliced
4 Water chestnuts, sliced
1 Clove garlic, minced
1 tablespoon White wine


1. CREATE THE MARINADE: Place the grated ginger in a little strainer set over a medium pan. Push hard with the rear of a spoon to extract 1 tsp of liquid; discard the ginger pulp. Mix in the rest of the marinade ingredients. Put the chicken and toss to coat well. Cover and put aside to marinate for half an hour.
2. MAKE THE SAUCE: In a sizable bowl, combine all of the sauce ingredients and set aside.
3.Heat a wok over high heat for 30 seconds. Put 2 tablespoons of the peanut oil and change the wok to coat with oil. Mix, utilizing a large metal spatula, for 10 seconds. Put the mushrooms and stir-fry for 10 seconds. Add the water chestnuts, bamboo shoots and snow peas; spread with only a little water and stir-fry for just two minutes. Eliminate the wok with paper towels.
4. Heat oil again and change the wok to coat with oil and add the garlic. When it starts to brown, add the chicken with the marinade. Distribute the chicken out in one single layer and cook undisturbed for just two minutes. Turn the chicken pieces over and cook for 1 more minute. Serve hot with rice if you’d like.

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