Moo Goo Gai Pan Recipe

Moo Goo Gai Pan Recipe

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Ingredients

Adjust Servings:
1 garlic clove minced
1 cup fresh button mushroom
1/2 canned bamboo shoot sliced
3/4 chicken breast
1/2 cup canned water chestnut sliced
1 sliced ginger
sauce
1 cup chicken powder
1/2 tsp sugar
1 tbsp cornstarch
Seasonings
2 tbsp soy sauce
a few drops sesame oil
1 tbsp rice wine
1 tbsp cooking oil for stir frying
1.5 tbsp oyster sauce

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The name Moo Goo Gai Pan is translated as fresh mushrooms with sliced chicken in Cantonese. Traditionally, this dish is made with the whole mushrooms.

  • Serves 2
  • Easy

Ingredients

  • sauce

  • Seasonings

Directions

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This dish is Cantonese flavour. You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavour, and let it simmer for about 5mintues. Another variation is to boil the mushrooms in the chicken broth before stir-frying.

You can add more mushroom if you like the taste of mushroom. Also, you can use beef or pork to replace the chicken meet based on your flavour.

Steps

1
Done

Step1

Cut chicken breasts into strips, add seasonings in the order given and marinate chicken for about 15minutes.

2
Done

Step2

As the chicken is marinating, prepare vegetables by chopping and slicing ginger, and minced garlic clove, rinsing and slicing bamboo shoots and water chestnuts.

3
Done

Step3

Prepare sauce ingredients and set aside. Heat wok and add oil, add the chicken and stir-fry until it turns into brown colour, then remove and set aside.

4
Done

Step4

Add 1 tbsp oil in a hot wok and add the ginger, garlic and stir-fry briefly, add the mushrooms and stir-fry for a minute, then make a well in the middle of the wok and add sauce and cook, stirring, until the sauce is thickened, then the chicken to wok. Mix together and serve and enjoy.

Allen

A Chinese foodie and gastronome. I love cooking and sharing lovely tips.

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Kung Pao Chicken Recipes (Stir Fry)
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Kung Pао Chісken Stіr frу
previous
Kung Pao Chicken Recipes (Stir Fry)
Szechuan Chicken1
next
Szechuan Chicken Recipe

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