Moo Goo Gai Pan Recipe
Moo Goo Gai Pan is a restaurant favorite where thinly sliced chicken is fried with mushrooms and different greens in a simple but flavorful sauce.
The next time you are craving Chinese food, pass the takeout and try this clean 30-minute meal in your own kitchen!
What is Moo Goo Gai Pan?
Moo Goo Gai Pan is a popular fundamental dish from the colourful international of American-Chinese delicacies. Derived from the Cantonese conventional Mah Gu Gai Pin, this dish has been tailored to western tastes even as retaining its essence. This scrumptious dish is a mixture of fowl slices and a selection of bold, crunchy veggies including snow peas, carrots, mushrooms and water chestnuts.
The name “Moo Goo Gai Pan” comes from the Cantonese language. In translation, it literally describes the main components of the dish. “Moo goo” approach mushroom, “gai” approach chook and “panna” refers to slices. These elements are stirred right into a symphony of flavors and cooked with a balanced sauce of soy, oyster sauce and Shaoxing wine for a thorough umami flavor.
Why this recipe works
Balanced Flavors: The mixture of soy sauce, oyster sauce and Shaoxing wine creates a flavorful sauce it really is tasty however not overpowering.
Texture range: The mix of soft hen, crunchy greens, juicy mushrooms and crunchy water chestnuts offers a number of textures that make each chew thrilling.
Nutritional Harmony: Not simplest is it a pleasure to your taste buds, it’s also nutritionally nicely-rounded. Visual appeal: The colourful vegetables make this dish a watch-catcher.
Adaptability: This recipe is flexible. Depending at the season or private choice, you could range the veggies or maybe the proteins.
Moo Goo Gai Pan Recipe elements:
Boneless, skinless hen breast To marinate the Chicken – cornstarch, soy sauce, oyster sauce, Chinese cooking wine (Shaoxing wine), baking powder, sesame oil.
Vegetables and aromatics – carrots, mushrooms, spring onions, snow peas, water chestnuts, garlic.
Moo Goo Gai Pan Sauce – Soy sauce, oyster sauce, Chinese cooking wine, chook broth.
Cornstarch and water – To thicken the sauce.
How to make Moo Goo Gai Pan Recipe
- Velvet the chicken: Slice the chick in opposition to the grain into 1/4 slices. Mix properly with the marinade substances. Marinate for 30 minutes or while you put together the remaining ingredients.
- Stir-fried chicken: Heat the oil in a wok or huge frying pan and fry the chick slices for 30 seconds on each aspect. Continue to cook dinner, stirring often, for three-4 minutes. Flatten it out.
3. Add veggies: Add carrots, mushrooms and white parts of the inexperienced onions. Stir for about 3 mins, then upload the garlic for 30 seconds, followed through the water chestnuts.
4. Add chicken and sauce: Add the sauce and go back the chicken to the pan. Let boil for one minute. Mix cornstarch with water to form a paste and upload to the pan. Boil for one minute.
5. Finish frying: Add sugar snap peas and mix nicely. When the sauce has thickened and the chicken is cooked, upload the green parts of the inexperienced onions. Serve at once and garnish with sesame seeds.
What to Serve with Moo Goo Gai Pan
We normally devour moo goo gai wok with simple white rice, however on occasion we make a short batch of fried rice or bypass the rice altogether and integrate it with highly spiced noodles.
Tips from professionals
Freeze chicken: If you partly freeze the chook, it’ll be a lot easier to cut into very skinny slices.
Marinate the chicken: This manner, called “velvet curing,” is the key to smooth, flavorful chicken. Try to marinate it for at the least half-hour earlier than cooking.
Prepare in advance of time: Having all the elements sliced, diced and equipped to apply will make the cooking system smoother and quicker. Remember: Stirring is a short procedure!
Batch cooking: Use a smaller pot to avoid overcrowding. Batch cooking ensures that every piece of chook and vegetable is cooked frivolously. Add greens depending on cooking time: upload hard vegetables like carrots first and sensitive greens like snow peas later. So in the long run the entirety is perfectly cooked.
Ingredients Quantity for Moo Goo Gai Pan Recipe
Marinate chicken
1 pound boneless, skinless chicken breasts
2 tsp cornstarch
1 tsp soy sauce
1 tsp oyster sauce
1/2 tablespoon Chinese cooking wine (Shaoxing wine)
half tsp baking powder
1/4 tsp sesame oil
Fry the sauce
1.5 tbsp soy sauce
1.5 tbsp oyster sauce
2 tablespoons Chinese cooking wine (Shaoxing wine)
half of cup chicken stock
Stir fry
3 tablespoons oil, divided
1 carrot, peeled and sliced
eight oz. Mushrooms, sliced
three-four garlic cloves, finely chopped
5 spring onions, reduce into lengthy stalks
1 cup snow peas
five ounce can chestnut water, drained
1 tsp cornstarch
1 tablespoon of water Sesame seeds for garnish.
Instructions for Moo Goo Gai Pan Recipe
1..Cut the chicken breasts in half of crosswise, then slice in opposition to the grain into pieces about 1/four inch thick (see Note 2). Put the chicken slices in a mixing bowl and mix with cornstarch, soy, oyster sauce, Chinese cooking wine, baking powder and a sprint of sesame oil. Use your fingers to coat the chicken portions nicely. (see note three)
2..Add all of the sauce elements (soy sauce, oyster sauce, Shaoxing wine and chook inventory) to a small mixing bowl. Stir properly to combine. Set aside.
3..Heat 2 tablespoons of oil in a huge heavy-bottomed pan or wok over medium-high heat. When the oil is warm, add the chicken pieces in a unmarried layer and prepare dinner for about 30 seconds. Turn the hen over and prepare dinner for some other 30 seconds. Cook for another three-4 mins, stirring now and again, till the hen is nearly cooked thru. Transfer to a plate and set aside.
4..Add the ultimate tablespoon of oil. When hot, add the carrots, mushrooms and white elements of the scallions to the pan and mix well. Cook, stirring frequently, till the vegetables start to soften, about 3 mins. Add the garlic and fry for 30 seconds. Add water chestnuts and blend well.
5..Add the pan sauce and return the hen to the pan. Let boil for one minute. Mix cornstarch with water to shape a paste and add to the pan. Let boil for one minute.
6..Add snow peas and blend properly. When the sauce has thickened and the chicken is cooked, add the inexperienced components of the inexperienced onions.
Serve at once and garnish with sesame seeds on a bed of warm rice.
Leftovers and store
The Moo Goo Gai Pan is exceptional for leftovers as all the flavors blend well within the fridge. Simply store leftovers in an airtight container and refrigerate for up to 5 days.
Nutritions
Calories 438 Total fat 19g Saturated fat 3g Trans fat 0g Unsaturated fat 15g Cholesterol 97 mg Carbohydrates 24g Fiber 5g Sugar 6g Egg white 42g
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