Moo Goo Gai Pan Food

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.

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 II

Steps:

• In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
• In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
• In a saute pan, saute almonds in butter, set aside.
• In a wok or large skillet heat oil over med-high heat.
• Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
• Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
• Stir soy mixture until blended then pour into wok, stirring constantly.
• Bring to a boil and boil 1 minute.
• Add almonds. Serve with rice.

MOO GOO GAI PAN II

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
• Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

MOO GOO GAI PAN

Steps:

• Marinate the chicken pieces in the soy sauce, wine, and sugar.
• Stir in the cornstarch, and allow the pieces to stand for half an hour.
• Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
• Remove from the pan and set aside.
• Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
• Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
• minced garlic can be added without burning.
• Stir-fry for one minute.
• Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
• Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
• Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
• Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!

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.