Moo Goo Gai Pan Recipe
Mógū Jī Piàn
(AKA: Moo Goo Gai Pan)
Mushroom and Sliced Chicken Stir Fry
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken Breast (Jīxiōng Ròu)
3 cloves Fresh Garlic (Dàsuàn) - finely minced
¼ inch piece Fresh Ginger (Jiāng) - minced = 1 tsp
3 Green Onions (Cōng Bào) - chopped - divided white and green
1 Medium Carrot (Hóng Luóbo) - peeled and sliced thin on bias
1 Cup Fresh Cremini Mushrooms (Kè Lǐ Mǐ Ní Mógū) - stems removed and sliced thin
1 Cup Fresh Oyster Mushrooms (Mǔlì Mógū) - sliced thin
½ Cup Black Mushrooms [AKA Shiitake] (Xiānggū) - stems removed and sliced thin
1 Cup Snow Peas (Hélándòu) - stems removed
½ Cup Bamboo Shoots (Zhúsǔn) - drained
½ Cup Sliced Water Chestnuts (Bíjì) - drained
2 Tbs Peanut Oil (Huāshēngyóu) - divided
1 tsp Toasted Sesame Oil (Zhīmayóu)
| Marinade: 1 Large Egg White (Dàn Bái) 2 tsp Cornstarch (Yùmǐ Diànfěn) ¼ tsp Ground White Pepper (Bái Hújiāo) ¼ tsp Kosher Salt (Yán) |
Sauce: ½ Cup Low Sodium Chicken Stock (Jītāng) 1 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Oyster Sauce (Háoyóu) 1 Tbs Shao Xing Rice Wine (Liàojiǔ) 2 tsp Cornstarch (Yùmǐ Diànfěn) |
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Preparation:
- Place your chicken in the freezer for 20-30 minutes to firm - Once firm, slice thin (apx ⅛ inch thick)
- In a medium bowl, whisk together all of the marinade ingredients until smooth - Add the sliced chicken and mix to thoroughly coat - Cover and place in the refrigerator for 30 minutes until needed
- In a small bowl, whisk together all of the sauce ingredients until thoroughly combined and set aside until needed
- Remove the chicken from the refrigerator and drain off and discard excess liquid (a small colander or mesh strainer works well)
- Heat 1 Tbs of the peanut oil in a wok or large skillet over medium-high heat until shimmering - Add the chicken and spread into a single layer - Allow to cook undisturbed for 30-40 seconds until golden brown - Flip and allow to cook for another 15-30 seconds (you want the chicken mostly cooked but not all the way through) - Using a slotted spoon or spider, transfer the chicken to a plate and set aside until needed
- Add the remaining Tbs of peanut oil to the wok or skillet and allow to heat for 30 seconds - Add the garlic, ginger, and the white parts of the green onions - Stir fry until very fragrant (apx 30 seconds)
- Add the carrot and mushrooms - Stir fry until tender (apx 2-3 minutes) - Add the snow peas, bamboo shoots, and water chestnuts - Continue to stir fry for 1 minute
- Give the sauce a good stir to reincorporate the cornstarch and add to the wok/skillet - Allow to cook (constantly stirring) until thickened (apx 2 minutes)
- Remove from heat, add the green parts of the green onion and drizzle with the toasted sesame oil - Give it a quick toss to incorporate
- Transfer to a serving dish and serve immediately alongside rice or as part of a larger Chinese meal
