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How To make Moo Goo Gai Pan(Stir Fried Chicken & Mushroo
8 tb Peanut oil
2 Green onions, sliced
1/2 lb Fresh mushrooms, sliced
2 Whole chicken breasts>>>>
Boned and sliced. 2 tb Soy sauce (more if desired)
1 t Salt
Have all ingredients ready before beginning. Heat 2 tbs. oil in a large frying pan or wok. When oil is very hot, stir-fry the onions and mushrooms for 3 min. Remove to a bowl, and add 6 tbs. more oil to pan. Stir-fry chicken until no longer pink, abt. 5 min. Return the mushrooms and onions to the skillet, and add soy sauce and salt to taste. Remove to a plate and serve immediately. NOTE: the chicken pieces may be marinated for 15 to 30 min. before frying in a mixture of 1 egg white, tsp. cornstarch, 2 tsp. dry sherry, and salt and pepper to taste. This tenderizes the chicken and adds flavor. Sliced water chestnuts and snowpeas may be stir fried with the mushrooms. Recipe: The Continental Key Club, Fairmont, WV
How To make Moo Goo Gai Pan(Stir Fried Chicken & Mushroo's Videos
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.
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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 (Chicken Mushroom & Veg) | Wally Cooks Everything
This is my home cooked version of Moo Goo Gai Pan. Which is the same way Chinese restaurants make it. A popular take away Chinese chicken with mushrooms and vegetables dish. For this recipe I chose to use chicken thighs instead of chicken breast. And I prefer a saucy style moo goo gai pan. With that super delicious sauce that goes great with rice.
Try out this recipe I know it will be your favorite quick Chinese recipe for home.
⏱ Timecode:
00:35 What's in it?
01:00 Preparing the Ingredients
03:50 Chicken Marinade
05:08 The Sauce
06:15 Time to Cook
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INGREDIENTS:
(makes 2 servings)
400g (14oz.) Chicken Thighs
100g (3.5oz.)Mushrooms
100g (3.5oz.)Snow Peas
10-12 Sliced Carrots
2 Large Garlic
1 Tablespoon Cornflour + 1 Tablespoon Water (this is called a slurry)
Chicken Marinade:
1 Tablespoon Light Soy Sauce
2 Teaspoon Chinese Cooking Wine
1/4 Teaspoon Ground White Pepper
1 Tablespoon Cornflour (a.k.a. cornstarch)
2 Teaspoons Cooking Oil
Sauce:
3/4 Cup Water
4 Tablespoons Oyster Sauce
1 Teaspoon Dark Sauce
2 Teaspoons Light Soy Sauce
1/2 Teaspoon Sugar
*Note: If prefer less gravy, use less water and less oyster sauce.
COOKING INSTRUCTIONS:
Cut chicken thighs into thin strips and drop it all into mixing bowl. Add light soy sauce, Chinese cooking wine and ground white pepper. Mix for a few minutes. Then add 1 tablespoon cornflour and mix until chicken as a white milky and streaky texture. Then add 2 teaspoons oil and mix for another few minutes. Then marinade in refrigerator for 5 to 10 minutes.
Slice carrots into thin strips. Do same for garlic and place both in same bowl as they all go in the same time.
Cut mushrooms into bite sized chunks. Prepare snow peas by removing the fibrous spine on both ends. Put cut mushrooms and prepared snow peas in same bowl as they both go into the pan same time.
Add all sauce ingredients into bowl and mix well, then set aside.
Heat wok or pan to high heat. When wok starts to smoke add 3 tablespoons cooking oil. Add chicken to hot wok evenly spread out to create a nice sear. Let cook for 15 to 20 seconds then do same for other side. There should be a nice brown color on chicken.
Remove when it is cooked about 80% done onto a plate. Keep as much oil as possible in the wok.
Heat pan to a medium high heat. Add sliced garlic and carrots. Stir both ingredients around for 30 seconds, careful not to burn carrot. Then add snow peas and mushrooms. Cook and stir for about a minute.
Then add sauce and mix around for 30 seconds. Mix the slurry and add to sauce. Immediately stir the sauce. The slurry should start thicken up sauce. About 15 seconds later add cooked chicken and cook for another minute or until chicken is cooked.
Enjoy with a plate of hot rice!
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????Essential Chinese Kitchen Ingredients:
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Wok Spatula and Ladle:
Dark Soy Sauce:
Light Soy Sauce: (light does not mean low sodium)
Chinese Cooking Wine:
Oyster Sauce:
Pure Sesame Oil:
Cornstarch:
Chinese Black Vinegar:
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Wok Cooking Recipe for Moo Goo Gai Pan _ Stir-fried Chicken and Mushrooms
In this recipe I use the method of velveting chicken, this gives the chicken a nice silky mouth feel.
10 to 12 oz boneless skinless chicken breasts, sliced
Marinade for Chicken:
1/2 egg white
1/2 teaspoon salt
Pinch white pepper
1 tablespoon cornstarch
Sauce:
1/2 cup chicken stock
1 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon grated ginger
1 teaspoon ground garlic
Few drops sesame oil
1 tablespoon cornstarch
Your choice of veggies and mushrooms
Cooking wine
Mix the chicken with the marinade, let marinade one hour.
Mix the sauce ingredients.
Lightly fry the marinated chicken until it just starts to get color. Remove it from the oil and remove most of the oil from the pan.
Add your mushrooms and veggies to the pan stir-fry until the just start to get some color. Splash on some cooking wine and cover for one minute.
Return chicken to the pan stir and add sauce.
Cook until chicken is done and sauce is nice and thick.
The wok that I am using
The wok ring that I am using
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Please watch: Homemade Tender Carnitas Tacos
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Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry)
Make this easy Chinese takeout classic at home! This stir fry of chicken, mushrooms, and a sweet sauce comes together in about a half an hour. It's just as fast (or faster!) than having it delivered.
Printable recipe:
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