Moo Goo Gai Pan 蘑菇鸡片 Food

CHINESE MOO GOO GAI PAN RECIPES

Steps:

• Heat oil in a wok over hot fire. The wok is hot enough when the oil begins to smoke. Chinese cooking is done on a hot fire, so keep an eye on your cooking to be sure nothing burns. All ingredients should remain crisp but being a little softer than when they are raw.
• When the oil is hot, add garlic, green onion leaves and ginger. fry for 1 minute and put on a plate.
• Add mushrooms and fry for 5 minutes. put them on the same plate.
• Add the peas and fry for 3-5 minutes. put them on the same plate.
• Add chicken and fry until cooked through and golden brown, about 7-10 minutes. Put on the same plate.
• Mix all the sauce ingredients in a small bowl.
• Put all the vegetables and chicken in the wok, reduce heat to low and reverse the sauce over the ingredients. Heat the vegetables and chicken for 5-7 minutes until the sauce thickens. If the sauce becomes too thick, you can always add a little water. Serve immediately.

MOO GOO GAI PAN (蘑菇鸡片)

Steps:

• Slice chicken against the grain into 5 mm (1/4-inch) pieces. Transfer into a small bowl. Add oil, cornstarch and salt. Gently mix by hand to coat chicken evenly with a thin layer of starch.
• Combine all the Sauce ingredients into a small bowl. Mix well and set aside.
• Heat 1 tablespoon oil in a large heavy-duty skillet (or a wok) over medium high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is almost cooked. Transfer chicken to a plate.
• Add the remaining 1 tablespoon oil into the skillet. Add garlic and green onion. Stir a few times to release fragrance.
• Add carrot and mushrooms. Cook until it starts to get tender, 2 to 3 minutes.
• Add snow peas, bamboo shoots, and water chestnuts. Cook 1 minute.
• Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add the chicken back to the pan. Stir until the sauce thickens.
• Transfer everything into a serving plate immediately.
• Serve hot over steamed rice or by itself.

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

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.