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
Cantonese Moo Goo Gai Pan Stir Fry | Woo Can Cook
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Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to classic Americanized Chinese cuisine with a look at a highly requested classic Chinese stir fry staple known as moo goo gai pan. For those new to the channel, in this series, we have been deconstructing classic dishes from Americanized Chinese cuisine, then seeing what they might look like when reconstructed through the lens of more traditional wok cooking. Moo Goo Gai Pan is an Americanization of a Cantonese stir fry staple found on Chinese takeout menus across the country, which loosely translates to sliced mushroom and chicken.
The American version of moo goo gai pan is a pretty straightforward veggie stir fry containing button mushrooms, carrots, water chestnuts, snow peas, and of course, chicken, all sliced into thin pieces and sauteed in oyster sauce. Full disclosure, I am Chinese, but I don't think I've ever actually eaten the American version of this dish before, mostly because it is wildly different from the Cantonese dish that it was adapted from, which (amongst a few different qualities), specifically does not contain soy sauce, yielding a lighter and brighter quality to the stir fry. This of course makes for the perfect opportunity to two different versions of this dish so that we may compare results and take a look at what the are the American qualities of this dish, and how the two differ. Hope you try it. Hope you try it.
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0:00 Hello Hi Everyone!
1:55 Mise En Place (veggies American version)
3:03 Mise En Place (chicken American version)
3:28 Mise En Place (sauce American version)
4:11 On The Stove (sear American version)
4:45 On The Stove (stir fry American version)
5:23 Let's Eat! (American version)
8:20 Mise En Place (veggies Cantonese version)
9:25 Mise En Place (chicken Cantonese version)
10:18 Mise En Place (sauce Cantonese version)
10:51 On The Stove (sear Cantonese version)
11:18 On The Stove (stir fry Cantonese version)
11:48 Let's Eat! (Cantonese version)
12:47 Thanks For Watching!
MOO GOO GAI PAN / HOW TO COOK MOO GOO GAI PAN / Jon & Memeh
Moo Goo Gai Pan
Ingredients:
chicken breast fillet
cooking oil
garlic
onion
mushrooms
sitsaro
carrots
broccoli
cauliflower
celery
cooking wine
salt and white pepper
patis /fish sauce
Marinade:
1 egg white
a pinch of groud white pepper
1/2 teasoon salt
White sauce:
1/4 cup chicken broth
1 tablespoon light soy sauce
1/4 teaspoon sesame oil
1/2 tablespoon sugar
3 dash of ground white pepper
1 tablespoon shaoxing wine, or any chinese cooking wine 1 teaspoon cornstarch
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.
Moo Goo Gai Pan Chicken
►Moo Goo Gai Pan is keto-friendly with low carb and low calories.
Watch the video and see how easy it is to re-create this restaurant-style Moo Goo Gai Pan recipe.
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How to Make The Best MOO GOO GAI PAN ~ Chicken & Mushrooms Stir Fry
Want to know how to make the BEST Chinese Moo Goo Gai Pan..check out this recipe! The chicken becomes soft and tender using the velveting technique. Love the crunch of the snow peas and water chestnuts! Moo Goo Gai Pan just like at the restaurant! Enjoy.
#moogoogaipan #chickenstirfry #chinesecooking #recipe #recipes #cooking #tesscooks4u
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Asian Recipes by Tess Cooks4u
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How To Make The Best Chinese Moo Goo Gai Pan
INGREDIENTS:
1 large boneless chicken breast cut into thin slices
2 tbsp. cornstarch
1 egg white
pinch of salt
*Mix above ingredients and let set for 10 minutes.
Bring pot of water up to almost a boil. Add chicken pieces.
They will fall to bottom. Gently stir occassionally.
Will take 1-3 minutes to cook depending on size. Chicken will float to top
when done.
1 can sliced water chestnuts - rinsed and drained
1 to 1 1/2 cups snow peas
1/2 cup thinly sliced carrots
1 small package of sliced mushrooms
whites of 2 garden onions
1 tbsp. minced garlic
oil
Sauce:
1 cup chicken broth
1 tbsp. Shao Hsing cooking wine
1/2 tsp. sugar
1/4 tsp. salt
1 tsp. sesame oil
pinch white pepper
*Mix above ingredients
In a wok or skillet on medium high heat add oil, whites of a garden onion
and minced garlic.
Cook and stir for 15-20 seconds.
Add carrots, mushrooms and water chestnuts.
Cook and stir for 1-2 minutes.
Add snow peas. Cook and stir for 1-2 more minutes.
Add chicken into pan and stir to combine.
Stir sauce and pour over top.
Bring up to simmer and cook for 15-30 seconds while stirring.
Serve and enjoy.
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Simple and Delicious | Moo Goo Gai Pan I Mushroom Chicken【蘑菇鸡片】简单美味![Eng sub & 中文字幕]
Retired Chinese restaurant chef, Dad Chen, teaches you how to make Moo Goo Gai Pan 蘑菇鸡片 at home.
Ingredients:
Chicken Breast: 255 g ( 9 oz )
Mushroom: 120 g
Napa Cabbage: 100 g
Snow Peas: 30 g
Carrot: 30 g
Bamboo Shoots: 30 g
Minced Ginger: 1 Clove
Green Onion Root: 1 Sprig
Sesame Oil: ½ tsp
Salt: ⅓ tsp
White Pepper: ⅛ tsp
Garlic Powder: ¼ tsp
Veg. Oil: 1 tbsp
Cornstarch: 1 tbsp
Water: 3 tbsp
Sauce:
Chicken Stock or Water: ¾ cup ( 177 ml )
Salt: 3/4 tsp
Chicken powder: ¼ tsp (optional)
Sugar: ¼ tsp
White Pepper: ⅛ tsp
Shaoxing Wine: 1 tsp
Cornstarch Slurry:
1 tbsp Cornstarch
1 tbsp Water
I hope you enjoyed watching this video, be sure to subscribe and like! Thank you all ????
食材:
鸡胸肉:255克 (9盎司)
蘑菇:120克
白菜片:100克
雪豆:30克
胡萝卜片:30克
笋片:30克
蒜末:1瓣
葱白:1根
芝麻油:½ 茶匙
盐:⅓茶匙
白胡椒粉:⅛茶匙
蒜粉:¼茶匙
蔬菜油:1汤匙
玉米淀粉:1汤匙
水:3汤匙
调味汁:
无盐鸡汤或清水:3/4杯(177毫升)
盐:3/4茶匙
鸡粉:1/4茶匙(自选)
糖:1/4茶匙
白胡椒粉:1/8茶匙
绍兴料酒:1茶匙
水淀粉:
玉米淀粉:1汤匙
水:1汤匙
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Music: kiss the Sky by Aakash Gandhi