Moo Goo Gai Pan Recipe
0.25 lb snow peas
0.5 lb of white veggies
0.5 lb of mushrooms
0.25 lb of bamboo shoots
0.5 lb oz of chestnuts
Boil mushrooms
Wash 1 lb chicken breast and slice
Marinade
1/8 tsp salt
1/4 tsp sugar
1/8 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp artificial chicken broth
1/8 tsp baking soda
1/2 tsp garlic powder
1/2 tsp of soy sauce
1/2 tsp of oyster sauce
1 tablespoon of water
Mix above and then mix marinade and pour into chicken and let chicken absorb the marinade
Then add in another tablespoon of water to bowl of marinade and mix meat
Mix in half an egg or you can add in 1/2 egg white
Add in 1/2 tablespoon of corn starch
Then add in 3/4 tablespoon of oil
When ready to cook
1 teaspooon of corn starch
1/2 tablespoon of water
Mix above
Heat wok with 1/3 of water above for cornstarch mixture
Place in veggies then snow peas
Then after 3-5 minutes, place in mushrooms, bamboo shoots, and water chestnuts.
Drain after 3 minutes after water has boooed
Heat cast iron skilllet
Place oil
Place meat and cook until 80 percent cooked
Heat wok
Oil
Dice two garlics and stir until fragrant
As veggies
Add 1 tablespoon of white cooking wine
Add chicken
1/2 tsp of salt
1/2 tsp of sugar
1/2 tsp of artificial chicken flavor broth
1 tsp of oyster sauce
2 teaspoons of soy sauce
1/4 tsp of ground black pepper
Mix
Make space in center and watch for water boiling
Place in 1/2 of corn starch mixture
Mix
At the end add 1/2 tsp of sesame oil
Cantonese Moo Goo Gai Pan Stir Fry | Woo Can Cook
Use code WOOCANCOOK to get 10% off your purchase at Nakano
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.
Homebase (Recipes, Livestream Schedule, Music, and More):
Music: Woo Cooks Beats (lofi beats to cook to):
Instagram (pop-up schedule and beats):
TikTok (short recipes):
Woo Can Cook Fried Rice Pop Up (Sundays @ The West Oakland Farmers Market!):
RECIPE (written version):
Woo Can Cook T-Shirts:
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!
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
How to Make Chinese Moo Goo Gai Pan Asian Stir Fry Recipe
Moo Gai Pan is a healthy Asian Chinese stir fry of chicken and mushrooms. Quick and easy. You can add vegetables of your choice like nappa cabbage, carrots, celery, water chestnuts, etc... Very good! Enjoy.
Classic Asian Stir Fry Moo Goo Gai Pan
INGREDIENTS
1-2 pounds thinly slice chicken breast
salt and pepper to taste
2 tbsp rice vinegar
1 tbsp corn starch
1 egg white
Mix above ingredients and set aside for
30 minutes at room temperature.
3/4 - 1 cup sliced button mushrooms - I used
rehydrated shitake mushrooms
1 1/2 cups chicken broth
2 tbsp oyster sauce
1 cup fresh snow peas
1/3 cup white scallions
1/4 cup green scallions
1-2 tbsp minced garlic
corn starch slurry - 1 tbsp corn starch and
2 tbsp water mixed well
Mix chicken broth and oyster sauce together.
Set to the side.
In wok on high with 4 cups simmering water,
add chicken and cook / parboil for 3-4 minutes.
Remove from wok and set to the side.
In wok on medium high add white scallions and
broccoli. Stir and cook for 2-3 minutes.
Add mushrooms and garlic and cook for 2 minutes
stirring constantly.
Add about 1/4 to 1/2 cup of chicken broth and stir
well.
Add chicken back in and stir. Add remaining chicken
broth and bring up to a boil. Add corn starch slurry
and you will see the sauce thicken.
Cook for 1 minute and add green scallions. Stir and
it is ready.
Serve with jasmine rice.
Enjoy.
Subscribe to my YouTube channel for updates on new episodes
I have always loved to cook. Just my husband and I for over
30 years.
Wanted to share my kitchen with you and hope you enjoy
some recipes I cook and have created over the years.
Lets have some fun with cooking to soothe the soul.
Today is the time to enjoy a piece of yesterday for
tomorrow.
EMAIL - Please ask a question
tesscooks4u@gmail.com
Follow me at:
Youtube:
Facebook:
Google+:
Pinterest:
Email: tesscooks4u@gmail.com
BETTER THAN TAKEOUT - Moo Goo Gai Pan Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Today we are making Moo Goo Gai Pian (蘑菇鸡片). The name of this dish literally means mushroom and chicken. In this recipe, mushroom already contains plenty of nature MSG. I didn’t use that many seasonings, just soy sauce, and oyster sauce mainly, which also contains MSG. That is why this simple dish is packaged with umami flavors.
????PRINTABLE RECIPE -
INGREDIENTS FOR MARINADING THE CHICKEN
400 g (14 oz) of Chicken breast
1/2 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
1/4 tsp of baking soda
A drizzle of sesame oil
INGREDIENTS FOR STIR-FRYING
2-3 tbsp of oil
85 g (3 oz) of carrot
85g (3 oz) Snow peas
100g (3.5 oz) of shiitake mushroom
100g (3.5 oz) of white button mushroom
4-5 cloves of garlic, minced
A splash of water
1 tbsp of soy sauce
1/2 tbsp of oyster sauce
INSTRUCTIONS
- Slice 400g of chicken meat into 1/8 of an inch thick pieces. Marinade it with 1/2 tsp of salt, 1/2 tbsp of soy sauce, 1/2 tbsp of oyster sauce, 1/2 tbsp of Chinese cooking wine, 1/4 tsp of baking soda, and a drizzle of sesame oil. Let it sit for 20 minutes.
- Slice some mushroom into 1/4 of inch thick pieces. Prepare some snow peas, carrot slices, and minced garlic. For snow peas, be sure to grab the tip and pull out the tough string that runs along its side. It will give you a much better experience when eating.
- Turn the heat to high and heat the wok until it is smoking hot. Add 2 to 3 tbsp of cooking oil. Toss the oil around and wait for the oil to be smoking as well.
- Add the marinade chicken and cook. This way, The meat can be seared as soon as it hits the wok so it doesn’t stick to the bottom. The chicken should be cooked through within in a couple of minutes. Do not stir the chicken for too long. Otherwise, the meat will come out a bit dry. Take the chicken out.
- Use the same wok to cook the carrot, garlic, mushroom, and vegetables over medium heat until they are soft. It will take 2-3 minutes. Add 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce. Mix well.
- Introduce the chicken back into the wok. Stir well and you are done. Enjoy!
Moo Goo Gai Pan
This Moo Goo Gai Pan is a classic take on a traditional Chinese dish. It’s a dish of chicken and lots of vegetables with a delicious, savory sauce. An easy recipe that brings your favorite Chinese flavors straight to your dinner table.
✅RECIPE --
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES: