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Moo Goo Gai Pan (mah Gu Gai Pin) Recipe

June 14th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4lbchicken breasts
  2. 1cup freshbutton mushrooms
  3. 1/2cup cannedbamboo shoots, sliced
  4. 1/2cup cannedwater chestnuts, sliced
  5. 1sliceginger, finely chopped
  6. 1clovegarlic, minced
  7. SAUCE

  8. 1cupchicken stock(see note *)
  9. 1-2tablespoonoyster sauce
  10. 1/2teaspoonsugar
  11. 1tablespooncornstarch
  12. SEASONINGS

  13. 2tablespoonssoy sauce
  14. 1tablespoonrice wineor dry sherry
  15. 1/8teaspoonsesame oil
  16. 1tablespooncornstarch
  17. oil, for stir-frying

DIRECTIONS

  1. Cut chicken breasts into strips.
  2. Add seasonings in the order given and marinate chicken for about 15 minutes.
  3. While chicken is marinating, prepare vegetables.
  4. Rinse and slice bamboo shoots and water chestnuts.
  5. Slice and chop ginger, and peel and mince garlic clove.
  6. Prepare sauce ingredients and set aside.
  7. Heat wok and add oil.
  8. Add garlic and ginger.
  9. Add chicken and stir-fry until it changes color.
  10. Remove and set aside.
  11. Add 1 tablespoon oil.
  12. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
  13. Stir-fry briefly.
  14. Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
  15. Cook, stirring, until the sauce is thickened.
  16. Return chicken to wok.
  17. Mix together and serve hot.
  18. NOTE:.
  19. *Youcan also use chicken broth.
  20. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
  21. Another variation is to boil the mushrooms in the chicken broth before stir-frying.

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