Delicious Moo Goo Gai Pan Food

MOO GOO GAI PAN

Steps:

• Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
• In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
• In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
• Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
• Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
• Turn the heat off, season with ground white pepper and serve immediately.

MOO GOO GAI PAN (MAH GU GAI PAN) RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl combine 2 tablespoons of oyster sauce, rice vinegar, and a few grinds of black pepper. Add the chicken and toss to coat.
• Add 2 tablespoons of cornstarch and toss to coat. Cover and refrigerate for at least 20 minutes or up to overnight.
• In a small bowl, whisk together 1/2 cup chicken broth, the remaining 1 1/2 tablespoon oyster sauce, soy sauce, sugar, sesame oil, and the remaining 1 tablespoon cornstarch. Set aside.
• Heat a wok or heavy-bottomed large sauté pan over medium-high heat and add 2 tablespoons of the peanut oil. When the oil shimmers, add the chicken, leaving any liquid from the marinade behind (discard the marinade). Stir continuously until cooked through, about 5 minutes. Remove the chicken to a plate.
• Add another tablespoon of peanut oil to the wok. When the oil shimmers, add the mushrooms and cook, stirring continuously, until the mushrooms begin to soften, about 3 minutes.
• Add the remaining 1/4 cup of chicken broth and continue to cook until most of the liquid has evaporated, 2 to 3 minutes more.
• Push the mushrooms to the sides of the pan to create a well in the center. Add the remaining 2 tablespoons of peanut oil to the well in the pan.
• When the oil shimmers, add the minced ginger and water chestnuts to the well and stir continuously until warmed through, about 1 minute.
• Create another well in the center of the pan. Add the chicken broth-soy sauce mixture. Stir the sauce quickly until thickened and beginning to bubble.
• Return the chicken to the pan with the shredded carrots, if using. Toss the mixture until well combined.
• Continue cooking until the chicken is warmed through and the carrots are crisp-tender, about 1 more minute.
• Serve over steamed rice .

MOO GOO GAI PAN

Steps:

• Preheat Wok.
• Swirl oil around sides.
• When oil is hot add ginger and garlic.
• Brown and then discard.
• Add chicken - cook 4 minutes.
• Combine chicken stock and corn starch.
• Pour over chicken and reduce heat.
• Add all vegetables.
• Cover and simmer about 15 minutes.
• Season with soy sauce and serve over rice immediately.

MOO GOO GAI PAN I

Steps:

• In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
• Marinate for 15 minutes.
• Combine the stock and the remaining 1 tablespoon of cornstarch.
• Set aside.
• Heat the oil in a wok over medium-high heat until very hot but not smoking.
• Add the ginger and garlic and stir-fry for 1 minute.
• Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
• Add the mushrooms and stir-fry for 1 minute more.
• Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
• Add in the water chestnuts and heat through.
• Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.

DELICIOUS MOO GOO GAI PAN

Steps:

• Put the arrowroot, garlic, salt and pepper in a bowl. Toss the chicken thighs in this mixture. Set aside.
• Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
• Add the 2 remaining tbsps. of coconut oil into the skillet on high heat. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well.
• Cover and cook for an additional 6 minutes or until the thighs are completely cooked through.
• Add the chicken to the bok choy and add the green onions. Stir fry this for about 1 minute. Serve hot over rice.
• Bon Appetit!

EASY MOO GOO GAI PAN RECIPE

Steps:

• In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
• Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.
• To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
• Add the chicken back to the wok and pour the sauce on top and let summer until it starts to thicken.

MOO GOO GAI PAN III

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

Steps:

• 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 teaspoons 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.

MOO GOO GAI PAN

Steps:

• Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl.
• Set aside.
• Heat a large skillet or wok on high.
• Add peanut oil and chicken.
• Stir-fry until chicken is no longer pink.
• Remove chicken.
• Add scallions, ginger, and garlic.
• Stir-fry 2 minutes.
• Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts.
• Stir-fry 2 minutes.
• Add mushrooms, sherry and soy sauce.
• Stir in chicken stock mixture.
• Cook and Stir until it thickens.
• Serve immediately.

MOO GOO GAI PAN (MAH GU GAI PIN)

Steps:

• Cut chicken breasts into strips.
• Add seasonings in the order given and marinate chicken for about 15 minutes.
• While chicken is marinating, prepare vegetables.
• Rinse and slice bamboo shoots and water chestnuts.
• Slice and chop ginger, and peel and mince garlic clove.
• Prepare sauce ingredients and set aside.
• Heat wok and add oil.
• Add garlic and ginger.
• Add chicken and stir-fry until it changes color.
• Remove and set aside.
• Add 1 tablespoon oil.
• Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
• Stir-fry briefly.
• Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
• Cook, stirring, until the sauce is thickened.
• Return chicken to wok.
• Mix together and serve hot.
• NOTE:.
• *Youcan also use chicken broth.
• Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
• Another variation is to boil the mushrooms in the chicken broth before stir-frying.