Authentic Moo Goo Gai Pan Recipes
MOO GOO GAI PAN
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 3
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
- Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 30.9 g, Cholesterol 86.3 mg, Fat 14.3 g, Fiber 8.3 g, Protein 41.7 g, SaturatedFat 2.7 g, Sodium 989.9 mg, Sugar 8.9 g
MOO GOO GAI PAN II
While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.
Provided by Bao Le
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
- Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
Nutrition Facts : Calories 173.5 calories, Carbohydrate 13.2 g, Cholesterol 25.5 mg, Fat 8.4 g, Fiber 2.7 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 48.2 mg, Sugar 3.6 g
AUTHENTIC MOO GOO GAI PAN
Steps:
- In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
- Heat 3 Tbsp. of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
- Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes or until the chicken is thoroughly cooked. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOO GOO GAI PAN
We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.
Provided by lazyme
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 teaspoons 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.
MOO GOO GAI PAN
I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.
Provided by Chef Mommie
Categories Poultry
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Wok.
- Swirl oil around sides.
- When oil is hot add ginger and garlic.
- Brown and then discard.
- Add chicken - cook 4 minutes.
- Combine chicken stock and corn starch.
- Pour over chicken and reduce heat.
- Add all vegetables.
- Cover and simmer about 15 minutes.
- Season with soy sauce and serve over rice immediately.
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MOO GOO GAI PAN (蘑菇鸡片) - OMNIVORE'S COOKBOOK
2016-11-22 Add oil, cornstarch and salt. Gently mix by hand to coat chicken evenly with a thin layer of starch. Combine all the Sauce ingredients into a …
From omnivorescookbook.com
5/5 (6)Total Time 25 minsCategory MainCalories 211 per serving
From omnivorescookbook.com
5/5 (6)Total Time 25 minsCategory MainCalories 211 per serving
- Slice chicken against the grain into 5 mm (1/4-inch) pieces. Transfer into a small bowl. Add oil, cornstarch and salt. Gently mix by hand to coat chicken evenly with a thin layer of starch.
- Heat 1 tablespoon oil in a large heavy-duty skillet (or a wok) over medium high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is almost cooked. Transfer chicken to a plate.
- Add the remaining 1 tablespoon oil into the skillet. Add garlic and green onion. Stir a few times to release fragrance.
MOO GOO GAI PAN (MAH GU GAI PAN) RECIPE
2021-12-16 Freshly ground black pepper, to taste. 1 pound boneless, skinless chicken breast, trimmed and sliced into thin strips. 3 tablespoons cornstarch, divided. 3/4 cup chicken broth, divided. 1 tablespoon soy sauce. 2 teaspoons granulated sugar. 1 teaspoon sesame oil. 5 tablespoons peanut or vegetable oil.
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4.3/5 (12)Category Dinner, EntreeAuthor Jane SmileyCalories 568 per serving
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MOO GOO GAI PAN RECIPE - AUTHENTIC CHINESE FOOD …
This is a very necessary step to make sure chicken breast is soft and tasty. Cut chicken breast to small slices. Mix chicken slices with 1 teaspoon white pepper powder, 1 tablespoon cooking wine, 1/2 teaspoon salt and 1 tablespoon starch. Let it stay for 20 minutes. Wash the mushrooms and remove the roots.
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The garlic in this recipe is what adds a lot of flavor to the dish. Moo goo gai pan isn’t loaded with a sugary sauce so a lot of the flavor comes from the garlic. Vegetables. You can’t make a moo goo gai pan without the vegetables. The vegetables make up 80% of this recipe. The most common vegetables you’ll find in a moo goo gai pan ...
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2021-08-31 Slice and season the chicken. Prepare the vegetables, aromatics, and the sauce. Saute the chicken until it’s almost cooked through. Set it aside. Add the garlic, carrots, mushrooms, water chestnuts, and snow peas. Return the chicken to the pan and add the sauce. Toss to combine.
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MOO GOO GAI PAN RECIPE (CHICKEN MUSHROOM STIR-FRY)
Once the chicken is cooked through and the mushrooms are glossy, add the sugar peas to the pan and stir-fry them for a few seconds, or until they’re bright green. Stir the sauce to redistribute the starch and pour it over the stir-fry. Give the Moo Goo Gai Pan a few tosses to coat all of the ingredients with the sauce.
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MOO GOO GAI PAN - FOOD CHANNEL
2012-01-24 By FoodChannel Editor | January 24, 2012 4:47 pm. Moo Goo Gai Pan is a classic Chinese dish. The seasonings and vegetables may vary, but chicken and mushrooms are essential ingredients in the recipe. The original Cantonese name is Mah Gu Gai Pin, and Moo Goo Gai Pan has been adapted for American tastes. Anything from Chinese cabbage to hoisin ...
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DELICIOUS MOO GOO GAI PAN RECIPE (+VIDEO) | LIL' LUNA
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2016-05-21 Mix all the sauce ingredients in a small bowl. Put all the vegetables and chicken in the wok, reduce heat to low and reverse the sauce over the ingredients. Heat the vegetables and chicken for 5-7 minutes until the sauce thickens. If the sauce becomes too thick, you can always add a little water. Serve immediately.
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MOO GOO GAI PAN: MUSHROOM AND CHICKEN STIR FRY - THE …
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2022-02-23 Gather the ingredients. In a large bowl, whisk together the soy sauce, rice wine or dry sherry, sesame oil, and 1 tablespoon cornstarch until smooth. Add the chicken strips or chunks, making sure to coat all sides, and marinate the …
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MOO GOO GAI PAN {CHINESE CHICKEN AND VEGETABLE STIR FRY}
2019-10-16 Start by cutting the chicken breast into thin slices. Mix together egg white, rice vinegar, soy sauce, and cornstarch. Whisk well. Add chicken slices to the marinade and toss to coat. Marinate for 15 to 30 minutes. Next, stir fry the marinated chicken with garlic and ginger, and remove from heat. Then stir fry the vegetables.
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2016-05-21 30 ml pot stay in oil, pour the mushrooms, bamboo shoots fry for 2 minutes. 1/4 teaspoon salt, 2 teaspoons cornstarch, white pepper soup with stir into the wok and cook for about 2 minutes, until the sauce thickens, then the chicken back into the wok, good fry for 2 minutes. Moo goo gai pan, 蘑菇鸡片. Buffer. stumbleupon. Reddit. My name is ...
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(THE AUTHENTIC CHINESE VERSION OF MOO GOO GAI PAN)
Wipe off the wok and spatula with paper towels. Heat the wok over high heat for 20 seconds. Add the remaining peanut oil and coat the wok with it using the spatula. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken and marinade. Spread in a thin layer and cook for 2 minutes.
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2022-03-03 The Untold Truth Of Moo Goo Gai Pan. Moo goo gai pan is a fixture of American-Chinese food; mention the name of the chicken and mushroom dish, and it's likely that people will recognize it as a classic Cantonese recipe. Even though it didn't show up in Grubhub's survey of the most popular Chinese dishes in 2015, it's by no means obscure.
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MOO GOO GAI PAN RECIPE AUTHENTIC - ALL INFORMATION ABOUT HEALTHY ...
Moo Goo Gai Pan's Recipe Moo Goo Gai Pan's Ingredients. Chicken Breast: 1 piece. Mushroom: 3-4 pieces. Green Onion: 1. White Pepper Powder: 1 teaspoon. Soy Sauce: 1 tablespoon. Oyster Sauce: 1 tablespoon. Salt: 1 teaspoon. Cooking Wine: 1 tablespoon. Starch: 1 tablespoon. Moo Goo Gai Pan's Cooking Steps. Wash and remove the fat on chicken ...
From therecipes.info
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MOO GOO GAI PAN RECIPE | AUTHENTIC CHINESE RECIPES, MOO GOO GAI …
Jan 6, 2015 - Learn what is Moo Goo Gai Pan and Moo Goo Gai Pan recipe. Information about Moo Goo Gai Pan ingredients, sauce and nutrition. READ MORE HERE. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca
From pinterest.ca
MOO GOO GAI PAN - PREPPY KITCHEN
2021-01-08 1. Mix together 2 tablespoons of soy sauce and cornstarch. Add the mixture to the chicken and mix to coat. Allow the chicken to marinate for 10 to 15 minutes. Combine the sugar, chicken stock, sesame oil, 2 tablespoons of soy sauce, and 1 tablespoon of cornstarch in a measuring cup and set aside. 2.
From preppykitchen.com
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From sweetandsavorymeals.com
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MOO GOO GAI PAN RECIPE - HEALTHY RECIPES 101
Prep Time 10 mins. Cook Time 25 mins. Servings 4 servings. Calories 462 kcal. Today’s moo goo gai pan recipe will give you simple instruction for a modernized American-Chinese stir-fry dish. You’ll have tender chicken and aromatic vegetables tied together by a silky and savory sauce, making it a crowd-pleaser everywhere it’s tasted.
From healthyrecipes101.com
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Preparation. Use a wok or large skillet and heat 1/2 of the vegetable oil over high heat. Stir-fry the mushrooms, snow peas, carrots, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
From dinnertime.com
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2021-12-22 In a large wok or skillet, heat 1 tablespoon canola oil over medium heat. Add the chicken in a single layer and fry, don't flip, but wait 3~4 minutes before flipping the other side. Fry it until it's golden brown and cooked through, about 6-8 minutes. Take the chicken out of the pan and place it on a plate.
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MOO GOO GAI PAN
May 13, 2021 - This Moo Goo Gai Pan is a classic take on a traditional Chinese dish. It's a dish of chicken and vegetables with a delicious, savory sauce. May 13, 2021 - This Moo Goo Gai Pan is a classic take on a traditional Chinese dish. It's a dish of chicken and vegetables with a delicious, savory sauce. Pinterest. Today. Explore. When autocomplete results are available …
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WHAT IS MOO GOO GAI PAN? AND HOW TO MAKE MOO GOO GAI PAN
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From foodnetwork.com
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