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This traditional Moo Goo Gai Pan combines juicy chicken strips with mushrooms and crunchy veggies in a delicate, tasty sauce. My homemade version brings genuine Chinese tastes with simple ingredients available at your local store.
I spent many evenings tweaking this dish in my kitchen, drawing from old family methods and my time cooking professionally. Now it's even better than what you'd get dining out.
Core Components
- Chicken breast: 1 pound, cut into thin strips across grain
- White mushrooms: 8 ounces, wiped and sliced
- Fresh ginger: 2-inch chunk, skinned and chopped small
- Fresh garlic: 3 cloves, chopped tiny
- Bamboo shoots: 8-ounce can, drained and cut
- Water chestnuts: 8-ounce can, drained and cut
- Snow peas: 6 ounces, ends removed
- Carrots: 2 medium, angle-sliced
- Green onions: 3 stalks, chopped into 1-inch bits
Getting Chicken Ready
- First Soak:
- Put chicken strips in bowl. Blend with soy sauce, wine, and white pepper. Let sit 10 minutes.
- Second Soak:
- Whip egg white with cornstarch till smooth. Mix with chicken. Rest 20 minutes.
Workspace Prep
- Sorting:
- Set up different plates for soaked chicken, cut veggies, and sauce mix. Keep an empty bowl for cooked chicken.
- Right Temperature:
- Get wok super hot so water drops instantly sizzle. Turn to medium-high for cooking.
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Working in restaurant kitchens taught me that managing your heat and watching the clock makes all the difference in stir-frying. You'll need these basics to make Moo Goo Gai Pan that tastes like it came from a pro.
Making The Dish
Get your wok smoking hot. Drop in oil and look for ripples. Fry chicken batches until gold-brown. Put aside with the juices. Quickly fry ginger and garlic, then throw in mushrooms, carrots, bamboo shoots, and water chestnuts one after another. Add snow peas at the end. Mix chicken back in, pour sauce over everything, and stir until everything's coated.
Keeping Leftovers
Keep in a sealed container in your fridge for up to three days. When you want to eat it again, add a splash of water and warm it slowly in a pan so nothing gets mushy. It often tastes even better the next day.
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When you pay attention to each step and time things right, this beloved Chinese dish becomes a staple in your cooking. The mix of textures and clean flavors makes for a fulfilling meal that really shows off what makes Chinese home cooking so great.
Frequently Asked Questions
- → What does Moo Goo Gai Pan mean?
- It’s a Cantonese term for ‘mushroom chicken slices.’ Moo goo means mushrooms, gai is chicken, and pan refers to sliced pieces.
- → Can I swap out the veggies?
- Sure, go for it! You can add broccoli, celery, baby corn, or whatever crunchy veggies you love.
- → What can replace Shaoxing wine?
- Dry sherry or even some chicken broth are great alternatives if Shaoxing wine isn’t on hand.
- → Why slice the chicken against the grain?
- It keeps the pieces tender and prevents them from feeling chewy or tough when you eat them.
- → Can I prepare the dish ahead?
- While it’s best to eat it fresh, you can get the ingredients ready in advance and quickly toss them together when you’re ready to cook.