Best 5 Mah Gu Gai Pin 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.

MOO GOO GAI PAN (MAH GU GAI PIN)

Steps:

• Cut chicken breasts into strips.
• Add seasonings in the order given and marinate chicken for about 15 minutes.
• While chicken is marinating, prepare vegetables.
• Rinse and slice bamboo shoots and water chestnuts.
• Slice and chop ginger, and peel and mince garlic clove.
• Prepare sauce ingredients and set aside.
• Heat wok and add oil.
• Add garlic and ginger.
• Add chicken and stir-fry until it changes color.
• Remove and set aside.
• Add 1 tablespoon oil.
• Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
• Stir-fry briefly.
• Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
• Cook, stirring, until the sauce is thickened.
• Return chicken to wok.
• Mix together and serve hot.
• NOTE:.
• *Youcan also use chicken broth.
• Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
• Another variation is to boil the mushrooms in the chicken broth before stir-frying.

MOO GOO GAI PAN II

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.

MAH GU GAI PIN (MOO GOO GAI PAN)

Steps:

• In a large bowl, combine the marinade ingredients.
• Add the chicken and allow to rest for at least 30 minutes.
• Reserve.
• In a small bowl, combine the sauce ingredients and reserve.
• Heat a wok over high heat for 30 seconds.
• Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
• When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
• Add the mushrooms and stir for 10 seconds.
• Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
• Turn off the heat, transfer the mixture to a bowl, and reserve.
• 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.
• Turn the chicken over and cook for 1 more minute.
• Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
• Add the reserved vegetables and cook, stirring, for 2 minutes.
• Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
• Turn off the heat, transfer to a heated platter, and serve.

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.