Mah Gu Gai Pin Moo Goo Gai Pan Food

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.

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:

• 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 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.

MAH GU GAI PIN (MOO GOO GAI PAN)

Steps:

• In a large bowl, combine the marinade ingredients.
• Add the chicken and allow to rest for at least 30 minutes.
• Reserve.
• In a small bowl, combine the sauce ingredients and reserve.
• Heat a wok over high heat for 30 seconds.
• Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
• When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
• Add the mushrooms and stir for 10 seconds.
• Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
• Turn off the heat, transfer the mixture to a bowl, and reserve.
• Wipe off the wok and spatula with paper towels.
• Heat the wok over high heat for 20 seconds.
• Add the remaining peanut oil and coat the wok with it using the spatula.
• When a wisp of white smoke appears, add the garlic.
• When it begins to brown, add the chicken and marinade.
• Spread in a thin layer and cook for 2 minutes.
• Turn the chicken over and cook for 1 more minute.
• Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
• Add the reserved vegetables and cook, stirring, for 2 minutes.
• Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
• Turn off the heat, transfer to a heated platter, and serve.

MOO GOO GAI PAN

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.