How To make Moo Goo Gai Pan
1 Whole large chicken breast,
-skinned, halved Lengthwise, and boned 3/4 c Water
3 tb Soy sauce
2 tb Dry sherry
4 ts Cornstarch
1 tb Honey
1 ts Instant chicken granules
1 cn (8 oz) water chestnuts,
-drained 1 c Fresh pea pods (Snow Peas)
1/2 c Fresh mushrooms
4 To 6 green onions
Ginger root 2 tb Cooking oil
Qty Measurement Ingredient 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 teaspoon 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. This ought to serve 4 to 6. From The Cookie Lady's Files -----
How To make Moo Goo Gai Pan's Videos
Stir Fried Chicken with Mushrooms (Moo Goo Gai Pan) 蘑菇鸡片
Stir Fried Chicken with Mushrooms (Moo Goo Gai Pan) 蘑菇鸡片
How to make Chinese Stir Fry Chicken with Mushrooms
Hi everyone, hope you enjoy this delicious and healthy dish!
Ingredients:
1 chicken breast, sliced thinly into pieces
1 pound button mushrooms, cut into pieces
2 small carrots, cut into pieces
4 gloves garlic, cut into thin pieces
2 scallions, chopped
1/2 teaspoon Sugar
1/4 teaspoon white pepper powder
2 1/2 tablespoons olive oil
1 1/2 tablespoons corn starch
Salt
Pans
Circulon 12-Inch Stir Fry Pan
Circulon Elite 14-Inch Stir Fry
Circulon 10-Inch and 12-Inch Skillets
Anolon Nonstick 3-1/2-Quart Saucepan
Aroma Digital Rice Cooker
Cameras
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
Chinese Restaurant Moo Goo Gai Pan (Chicken with Mushrooms)
Moo Goo Gai Pan Recipe -
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Idealchef.com Moo Goo Gai Pan
Great Dish Easy to Make Classic Asian Fair
How to Make Moo Goo Gai Pan
Step into our Chinese Kitchen with Jackie Fu. She takes us through the steps needed to create the Chinese restaurant favorite, Moo Goo Gai Pan. Jackie teaches us a few Chinese words along the way, too, including the three attributes every good Chinese dish should have.
Chicken and Mushroom Stir Fry (Moo Goo Gai Pan Recipe)
Moo Goo Gai Pan is an easy Chinese American dish made with chicken and mushrooms stir fried with vegetables and oyster sauce. It's based on Cantonese 蘑菇雞片 (móh-gū gāi-pin), which typically includes only chicken and mushrooms. However, in the Americanized version, a slew of colorful veggies such as carrots and sugar peas makes for a more colorful dish. In my Moo Goo Gai Pan recipe, I've taken the best parts of both versions of the dish, and I'm also going to show you how to ensure your chicken breast meat stays nice and juicy.
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FULL MOO GOO GAI PAN RECIPE ▶
INGREDIENTS FOR MOO GOO GAI PAN
For chicken
250 grams chicken breast (1 breast thinly sliced)
9 grams garlic (1 large clove finely minced)
1 tablespoon potato starch
1 tablespoon shaoxing wine
1/4 teaspoon salt
For Moo Goo Gai Pan Sauce
1/2 cup chicken stock
2 tablespoons oyster sauce
2 teaspoons potato starch
For stir-fry
2 tablespoons vegetable oil
70 grams carrots (peeled and sliced)
120 grams fresh shiitake mushrooms (sliced)
70 grams snow pea (trimmed)
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INDEX:
0:00 Intro
0:42 Ingredients
1:25 Velveting Chicken
3:00 Prep Vegetables
4:31 Moo Goo Gai Pan Sauce
5:21 Make Moo Goo Gai Pan
7:06 Plating Moo Goo Gai Pan
7:18 Taste Test
#chinesestirfry #stirfry #chickenstirfry
Easy Vegan Moo Goo Gai Pan Recipe / Better Than Take Out
Easy Moo Goo Gai Pan that is better than take-out is what I will be sharing with you today. This low fat recipe is WFPBNO gluten free. I will be using soy curls to substitute for chicken. The full recipe is below.
VEGAN MOO GOO GAI PAN
1 1/4 cup soy curls
1/2 tsp salt
1/8 tsp white pepper
1/4 tsp garlic powder
1 T corn starch
Place soy curls in a bowl and cover with water and let soak for 10 minutes to rehydrate.
Then drain and squeeze out as much water as you can. Place in a dishtowel and squeeze out even more water. Place soy curls in a bowl and add the seasonings and mix well. Next add the corn starch to the soy curls and mix well until all the white is gone.
Add 3 T of veggie broth to a wok or skillet medium high heat. Add the soy curls and cook for a few minutes. Add more broth as needed. You want the soy curls to get a bit of color to them. Remove from pan and set aside.
Veggies
one carrot sliced
5 mushrooms sliced
8 ounce can bamboo shoots drained
8 ounce can water chestnuts drained
1 cup snow peas
6 ounces Napa cabbage (separate the stalk from the leaves, stalks cut into 1 inch pieces and leaves into 2 inch pieces)
2 cloves minced garlic
1/2 tsp salt
1/8 tsp white pepper
1/2 tsp sugar
1 cup veggie broth ( I used the no chicken broth) 3 T broth for sauteing
1 T cornstarch and 1 T water to make a slurry.
Add 3 T of broth to a pan and add the carrots, mushrooms, water chestnuts, bamboo shoots and stalk part of the Napa cabbage. On medium high heat cook for 5 minutes. Then add the garlic and cook for 2 minutes then add the snow peas, soy curls and Napa leaves and cook for another 3 to 5 minutes. Turn heat down to medium. Then add the spices and the sugar and mix well. Add the chicken broth and the corn starch slurry and cook and stir until the sauce thickens about a minute or two. Serve over rice.
#moogoogaipan #betterthantakeout #easyveganrecipes
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