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Mah Gu Gai Pin (moo Goo Gai Pan) Recipe

June 17th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3 1/2tablespoonspeanut oil
  2. 1tablespoon mincedfresh ginger
  3. 1/4teaspoonsalt
  4. 1/4lbbutton mushrooms, stems removed and caps cut into 1/4 inch slices
  5. 6ouncessnow peas, strings removed and cut into 1 by 1 1/2 inch pieces
  6. 1/4cupbamboo shoots, cut into 1 by 1 1/2 inch pieces
  7. 4water chestnuts, peeled and cut into 1/4 inch slices
  8. 1tablespoon mincedgarlic
  9. 1tablespoonchinese white rice wineor gin
  10. Marinade

  11. 1tablespoon finely gratedfresh ginger
  12. 1 1/2teaspoonssesame oil
  13. 1teaspoonchinese white rice wineor gin
  14. 1/2teaspoonsugar
  15. 1/4teaspoonsalt
  16. 1 1/2teaspoonsoyster sauce
  17. 1/2teaspoonsoy sauce
  18. 1teaspooncornstarch
  19. fresh ground white pepper, to taste
  20. 1/2lbboneless skinless chicken breasts, cut into 2 by 1 1/2 nch strips
  21. Sauce

  22. 2teaspoonsoyster sauce
  23. 1/2teaspoonsugar
  24. 1teaspoonsoy sauce
  25. 1/2teaspoonsesame oil
  26. 2teaspoonscornstarch
  27. fresh ground white pepper, to taste
  28. 5tablespoonschicken stock

DIRECTIONS

  1. In a large bowl, combine the marinade ingredients.
  2. Add the chicken and allow to rest for at least 30 minutes.
  3. Reserve.
  4. In a small bowl, combine the sauce ingredients and reserve.
  5. Heat a wok over high heat for 30 seconds.
  6. Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
  7. When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
  8. Add the mushrooms and stir for 10 seconds.
  9. Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
  10. Turn off the heat, transfer the mixture to a bowl, and reserve.
  11. Wipe off the wok and spatula with paper towels.
  12. Heat the wok over high heat for 20 seconds.
  13. Add the remaining peanut oil and coat the wok with it using the spatula.
  14. When a wisp of white smoke appears, add the garlic.
  15. When it begins to brown, add the chicken and marinade.
  16. Spread in a thin layer and cook for 2 minutes.
  17. Turn the chicken over and cook for 1 more minute.
  18. 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.
  19. Add the reserved vegetables and cook, stirring, for 2 minutes.
  20. 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.
  21. Turn off the heat, transfer to a heated platter, and serve.

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