Cantonese Moo Goo Gai Pan Recipes

MOO GOO GAI PAN

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.

CANTONESE MOO GOO GAI PAN

Steps:

• In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
• Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
• Heat a wok or large deep skillet over high heat.
• Add vegetable oil and swirl to coat pan.
• Add garlic and ginger and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
• Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
• Transfer to reserved bowl, leaving behind as much oil as possible.
• Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
• Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
• Add snow peas and water chestnuts.
• Cook, tossing occasionally, for 1 minute more.
• Stir soy sauce mixture and add to pan, pour in around sides.
• When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
• Add sesame oil and toss once more.
• Transfer to a serving plate; serve hot.
• May serve over hot cooked rice.

MOO GOO GAI PAN

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.